Fish & shellfish

著者

• Wright, Jeni
• Treuille, Eric
• Cordon bleu (School : Paris, France)

書誌事項

Fish & shellfish

Jeni Wright and Eric Treuille

（Le Cordon Bleu techniques and recipes）

Cassell, 1998

タイトル別名

Le Cordon Bleu complete cooking techniques

注記

Material in this book has been previously published in "Le Cordon Bleu complete cooking techniques"-- t.p. verso

内容説明・目次

内容説明

This title is one of six in a series focusing on the skills and basic recipes needed to prepare individual food groups. It includes step-by-step sequences and information about equipment, stocks, sauces and dressings where relevant.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BB03242368
• ISBN:
  • 0304351210
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: 48p
• 大きさ: 28cm
• 分類:
  • DC21 : 641.692
• 件名:
  • LCSH : Cookery (Fish)
  • LCSH : Cookery (Shellfish)
• 親書誌ID:
  • BB03242164