Catalog - Resource Center for Learning and Research
Back to Site - CRAI Library
Le Cordon Bleu técnicas culinarias : aves caza y huevos / Jeni Wright y Eric Treuvillé
By: Wright, Jeni
.
Contributor(s): Treville, Eric.
Material type: 
TextPublisher: Barcelona : Blume, 1999Description: 48 páginas : ilustraciones.ISBN: 8489396264.Subject(s): Le Cordon Blue | Le Cordon Blue | Aves (Cocina) | Huevos (Cocina) | Animales de caza (Cocina)DDC classification: R 641.691 W951c
| Item type | Current location | Collection | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Libro (referencia) | Biblioteca Central UNIBE | Referencia | R 641.691 W951c (Browse shelf) | Ej.1 | Available | 030321 |
Browsing Biblioteca Central UNIBE Shelves , Collection code: Referencia Close shelf browser
|
|
|
|
No cover image available |
|
|
||
| R 641.5973 S389a America the beautiful cookbook : authentic recipes from the United States of America / | R 641.5979 S728 Southwest : the beautiful cookbook / | R 641.59951 W847 El wok : una forma de cocina | R 641.691 W951c Le Cordon Bleu técnicas culinarias : aves caza y huevos / | R 641.7 P385a 1986 El arte culinario moderno : | R 641.703 A794d Diccionario gastronómico ilustrado / | R 641.71 A511b The Bakers' manual / |
Contiene: técnicas y recetas de la escuela de cocina mas famosa del mundo