Poultry, Game and Eggs : Le Cordon Bleu: Techniques and Recipes

Name: Poultry, Game and Eggs : Le Cordon Bleu: Techniques and Recipes
Availability: OutOfStock
ISBN: 9780788192883

ISBN-10: 0788192884

ISBN-13: 9780788192883

Edition: 1996 (Reprint)

Authors: Jeni Wright, Eric Treuille

List price: $15.00

30 day, 100% satisfaction guarantee!

Out of stock

We're sorry. This item is currently unavailable.

what's this?

Rush Rewards U
Members Receive:

You have reached 400 XP and carrot coins. That is the daily max!

Book details

List price: $15.00
Copyright year: 1996
Publisher: DIANE Publishing Company
Binding: Paperback
Pages: 54
Size: 8.00" wide x 10.50" long x 0.25" tall
Weight: 0.440
Language: English

Jeni Wrightis a food writer.Eric Treuilleis a chef.Le Cordon Bleu, founded in Paris in 1895, is the world's most famous culinary academy for professionals and amateur enthusiasts.