TY  - BOOK
ED  - Cordon bleu (School : Paris, France)
TI  - Le Cordon Bleu kitchen essentials: the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu
SN  - 0471393487
U1  - 641.5944 
PY  - 2001///
CY  - New York
PB  - J. Wiley
KW  - Cooking, French
KW  - Food
N1  - Essential Know-How --; Batterie De Cuisine --; Cooking Terms and Techniques --; Ingredients --; Fish and Shellfish --; Meat --; Poultry and Game --; Dairy Products --; Beans and Grains --; Vegetables --; Fruits and Nuts --; Flavorings
ER  -