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Handbook of basic French recipes for lab use. Each recipe begins with learning objectives that highlight the cooking or preparation technique they are using to complete the recipe, mise en place, methodology, variation, and derivative recipes.
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Founded in Paris in 1895, Le Cordon Bleu has trained several generations of chefs worldwide while instilling its unique passion for the art of cuisine. Today, Le Cordon Bleu is the preeminent culinary arts educational experience worldwide; its very name is synonymous with culinary excellence.
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Book Description Spiral-bound. Condition: Brand New. New. Seller Inventory # dhtispastis5090
Book Description Condition: New. New. Seller Inventory # S-1435481380
Book Description Condition: New. New. Seller Inventory # SX-1435481380