From beef to lamb and pork, a cookbook from the experts at Le Cordon Bleu presents an array of meat recipes, along with step-by-step instructions and directions, food preparation advice, trade tips, and ingredient guides. Title: Carne / Meats Author: Wright, Jeni/ Treuille, Eric Publisher: Independent Pub Group Publication Date: 2002/09/01 Number of Pages: 48 Binding Type: PAPERBACK Library of Congress: BL2002011804 Additional Details\N BRAND : WRIGHT, JENI/ TREUILLE, ERIC SKU : 9788489396272 UPC : 9788489396272
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