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| 008 | 010212s2001 njua eng d | ||
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_aLe Cordon Bleu kitchen essentials : _bthe complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu. |
| 264 | 1 |
_aNew York : _bJ. Wiley, _cc2001. |
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| 300 |
_a256 p. : _bcol. ill. |
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| 505 | 0 | 0 |
_tEssential Know-How -- _tBatterie De Cuisine -- _tCooking Terms and Techniques -- _tIngredients -- _tFish and Shellfish -- _tMeat -- _tPoultry and Game -- _tDairy Products -- _tBeans and Grains -- _tVegetables -- _tFruits and Nuts -- _tFlavorings. |
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_aCooking, French _9316066 |
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_aFood. _9318000 |
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| 710 | 2 |
_aCordon bleu (School : Paris, France) _9469984 |
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_a.b10015796 _b03-10-17 _c27-10-15 |
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