Vista normal Vista MARC Vista ISBD

Institut Paul Bocuse gastronomique : the definitive step-by-step guide to culinary excellence : key techniques, ingredients and recipes explained in 1,800 photographs / Hervé Fleury … [et al.] - London, England : Hamlyn, 2016 - 718 p. : il. col. ; 27 cm.

Incluye índice.

ISBN: 0600634175 9780600634171

Subjects--Topical Terms:
Cooking, French.
Cocina, francesa.

LC Class. No.: TX719 / I58 2016