The Chefs of Le Cordon Blue Primary Author mixed material bibliography USA Delmar Cengage Learning 2011 monographic en English

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394p. The book coverage the history of French cuisine that best exemplify the application of these techniques. This book focus on technique so to demonstrate those techniques, provide step by step photographs. The recipes have classification such as soups, cold appetizers, hot appetizers, eggs, poultry, fish and shellfish, meat, offal and game, and pastry. Cuisine Le Cordon Bleu Hospitality 641.79781111306878 Podomoro University Digital Library 641.7 Cui 2014.11.0302 My Library 641.7 Cui 2014.11.0303 My Library 641.7 Cui le_cordon_bleu.jpg.jpg 118 2014-11-07 11:18:35 2018-02-13 14:14:02 machine generated