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Image for Le Cordon Bleu dessert techniques

Le Cordon Bleu dessert techniques

Duchene, Laurent, Jones, Bridget, Le Cordon Bleu, Cookery school
See all formats and editions

This reference work for the practical cook covers all aspects of dessert cookery from preparing fruit to making spun sugar.

Chef Laurent Duchene demonstrates with step-by-step sequences and photography of finished dishes.

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Title Unavailable: Out of Print
Product Details
Cassell
0304351202 / 9780304351206
Hardback
641.86
04/03/1999
England
English
224p. : col. ill.
29 cm
general Learn More
WBA General cookery & recipes
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