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Title
Author
Publisher
Series Title

Guia Completa de las Tecnicas Culinarias

(

)

Author:

Wright, Jeni
Treuille, Eric
Bleu, Le Cordon

Series title:

Le Cordon Bleu Ser.

ISBN:

978-84-89396-12-8

Publication Date:

Sep 2001

Publisher:

Blume

Book Format:

Hardback

List Price:

USD $39.95

Book Description:

Book Details

Pages:	352
Detailed Subjects:	Cooking / General
Physical Dimensions (W X L X H):	9 x 11 Inches

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