Cordon Bleu Recipes and Techniques: Pastry, Cakes and Biscuits: Everything You Need to Know from the French Culinary School

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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.

Cordon Bleu Recipes and Techniques: Pastry, Cakes and Biscuits: Everything You Need to Know from the French Culinary School 1998, Cassell Illustrated, London

ISBN-13: 9780304351268

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