Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School: Vegetables and Salad

Cordon Bleu, Treuille, Eric, Wright, Jeni

This title is one of six in a series focusing on the skills and basic recipes needed to prepare individual food groups. It includes step-by-step sequences and information about equipment, stocks, sauces and dressings where relevant.

EAN

9780304351237

Publisher

Cassell Illustrated

Published

20 August 1998

Pages

48