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A world-renowned cooking school presents more than 150 illustrated recipes--ranging from the straightforward to the complex--for cakes, pastries, pies, icings, biscuits, mousses, cookies, ice cream, and other delectable desserts for every occasion. Title: Guia Completa De Las Tecnicas Culinarias: Postres / Dessert Techniques Author: Le Cordon Bleu Publisher: Independent Pub Group Publication Date: 2002/09/01 Number of Pages: Binding Type: HARDCOVER Library of Congress: BL2003013510 BRAND : Le Cordon Bleu
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