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
Quantity on Order (estimate only): 0
