Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

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Bibliographic Details

Title: Cordon Bleu Recipes and Techniques: Fish and Shellfish: Everything You Need to Know from the French Culinary School (Le Cordon Bleu recipes & techniques)
Publisher: Cassell Illustrated 20/08/1998
Publication Date: 1998
Language: English
ISBN 10: 0304351210
ISBN 13: 9780304351213
Binding: Soft cover
Condition: Very Good

About this title

Synopsis

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.

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WRAP Ltd
Unit 4, 119 Loverock Rd, Reading, RG30 1DZ, United Kingdom

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