Paperback (14 Sep 2002)
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Chefs from the Cordon Bleu Institute, the world-famous academy, demonstrate everything the home cook or professional needs to know in the kitchen, from basic preparation of ingredients through to more complex and ambitious culinary techniques. Concise, informative text shows the reader how to prepare, cook and then serve them. Presented in an easy to follow, accessible format, the book covers a comprehensive range of classic and contemporary.
| ISBN: | 9781841882161 |
| Publisher: | Octopus |
| Imprint: | Cassell |
| Pub date: | 14 Sep 2002 |
| DEWEY: | 641.5 |
| DEWEY edition: | 21 |
| Number of pages: | 351 |
| Weight: | 1257g |
| Height: | 275mm |
| Width: | 217mm |
| Spine width: | 23mm |
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