The fundamental techniques of classic cuisine

The fundamental techniques of classic cuisine

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Bibliographic Details
Main Author: Choate, Judith (Author)
Corporate Author: French Culinary Institute (New York, N.Y.)
Other Authors: Septimus, Matthew
Format: Book
Language:English
Published: New York, N.Y. Stewart, Tabori & Chang 2007
©2007
Subjects:
Cooking, French
Online Access:Click Here to View Status and Holdings.
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Description
Item Description:Includes index
Physical Description:xiv, 496 pages colors illustrations 24 cm
ISBN:9781584794783
158479478X

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