Agotado
Parámetros
- 224 páginas
- 8 horas de lectura
Más información sobre el libro
From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Illustrated with step-by-step sequences, it provides ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu.
Compra de libros
Le Cordon Bleu dessert techniques, Laurent Duchene, Bridget Jones, Salima Hirani, France Cordon bleu School Paris
- Idioma
- Publicado en
- 1999
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- Título
- Le Cordon Bleu dessert techniques
- Idioma
- Inglés
- Editorial
- Cassell
- Publicado en
- 1999
- Formato
- Tapa dura
- Páginas
- 224
- ISBN10
- 0304351202
- ISBN13
- 9780304351206
- Serie
- Calificación
- 4,9 de 5
- Descripción
- From ice cream and gateaux to fruit and petits fours, this cookbook provides techniques and over 150 recipes for creating delicious and impressive desserts for every occasion. Illustrated with step-by-step sequences, it provides ideas for imaginative garnishes and stunning presentations that exhibit the culinary flair of Le Cordon Bleu.