An edition of Le Cordon Bleu kitchen essentials
(2000)
Kitchen Essentials
The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
by Cordon bleu (School : Paris, France), Cordon Bleu Cookery School., and Carroll & Brown
- 6 Want to read
- 1 Currently reading
Share
×Close
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Previews available in: English
Subjects
Food, Recipes, Equipment and supplies, Handbooks, manuals, Cookery, Cooking| Edition | Availability |
|---|---|
1
Le Cordon Bleu kitchen essentials: the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu
2001, John Wiley and Sons
in English
0471393487 9780471393481
|
cccc
|
2
Kitchen Essentials: The Complete Illustrated Reference to the Ingredients, Equipment, Terms, and Techniques used by Le Cordon Bleu
November 22, 2000, Wiley
in English
0471393487 9780471393481
|
aaaa
|
Book Details
ID Numbers
Community Reviews (0)
Feedback?
History
- Created April 29, 2008
- 7 revisions
Wikipedia citation
×CloseCopy and paste this code into your Wikipedia page. Need help?
| July 31, 2019 | Edited by MARC Bot | associate edition with work OL18210693W |
| February 13, 2011 | Edited by Tom Morris | merge authors |
| August 6, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |