Le cordon bleu at home.
Material type:
- 688097502
- TX 719 .C67 1991
Contents:
Part 1. Getting started -- Part 2. Perfecting skills -- Part 3. Professional touches.

Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
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National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 719 .C67 1991 (Browse shelf(Opens below)) | c.1 | Available | NULIB000013895 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
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GC TX 717 .S54 2011 Foods of England / | GC TX 719 .C54 2007 French, delicious classic cuisine made easy / | GC TX 719 .C54 2012 France : 60 recipes for the true taste of France, with step-by-step techniques and 280 photographs / | GC TX 719 .C67 1991 Le cordon bleu at home. | GC TX 719 .C85 2011 Cuisine Foundations : classic recipes. | GC TX 719 .K45 2004 Bouchon / | GC TX 719 .P53 2019 Chateau, jardin, cuisine : secret recipes from the Ardeche / |
Includes index.
Part 1. Getting started -- Part 2. Perfecting skills -- Part 3. Professional touches.
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