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|a Le Cordon bleu / :
|b 1026 recetas de cocina internacional /
|c traducción de Ana Mª Pérez Martínez.
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| 260 |
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|a Barcelona :
|b Blume,
|c ©2000.
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| 300 |
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|a 576 páginas :
|b ilustraciones ;
|c 27 cm.
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|a Incluye índice alfabético
|
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0 |
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|a Conocimientos básicos -- Entrantes y tentempíes -- Sopas -- Huevos y quesos -- Mariscos -- Pescados -- Aves -- Carnes -- Hortalizas -- Ensaladas - - Pasta -- Cereales y legumbres -- Panes y pasteles rápidos -- Sándwiches -- Postres -- Empanadas y tartas -- Pastas y pasteles.
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|p le Cordon Bleu Completecooking Step-by-Step
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|a Cocina
|2 Armarc
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|a Sopas
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|a Legumbres (Cocina)
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|a Pérez Martínez, Ana María
|e traductor
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|
|a Le Cordon Bleu
|b Academie D'Art Culinaire de Paris
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