by Jeni Wright, Eric Treuille · Blume · tapa blanda · ISBN 9788489396272
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Discover the secrets of meat cooking with this book from Le Cordon Bleu. Learn basic and advanced culinary techniques, illustrated step by step, with suggestions and advice from the best professionals. This book is a complete guide to ingredients and techniques for cooking meat, with chef's tricks and expert advice to get the best results. Ideal for both beginners and experts in the kitchen.
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