Cuisine foundations/ The Chefs of Le Cordon Bleu.
By: The Chefs of Le Cordon Bleu
Material type:
TextPublisher: Clifton Park, NY: Le Cordon Bleu International, c2011Description: 530 p.: ill.; 29 cmISBN: 978-1-4354-8137-4Subject(s): Cooking, French | Cordon bleu (School: Paris, France)DDC classification: GC641.5944 C515 2011
| Item type | Home library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Book
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KCPLibrary | GC 641.5944 C515 2011 (Browse shelf) | Available | 5652 |
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Includes index
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