Finger Food (Le Cordon Bleu)

by Le Cordon Bleu

Hardcover, 1999

Status

Call number

Appetizer -- LEC

Call number

Appetizer -- LEC

Tags

Course--Appetizer

Publication

Periplus Editions (1999), Hardcover, 64 pages

Description

Introducing cordon bleu techniques, the 20 recipe books in this series boast tried-and-tested instructions, step-by-step illustrations and mouth-watering recipes.

Physical description

64 p.; 9.8 inches

Series

Le Cordon Bleu Home Collection (14)

Similar in this library

The Silver Palate Cookbook by Julee Rosso
The Science of Good Cooking by The Editors of America's Test Kitchen and Guy Crosby
The New Moosewood Cookbook (Mollie Katzen's Classic Cooking) by Mollie Katzen
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
The Silver Palate Good Times Cookbook by Julee Rosso
29 more
Entertaining by Donna Hay
Larousse Gastronomique by Larousse Gastronomique
The New Best Recipe: All-New Edition by Cook's Illustrated Magazine
Gordon Ramsay's Just Desserts by Gordon Ramsay
Twelve Months of Monastery Soups by Victor D'Avila-Latourrette
Le Cordon Bleu Home Collection: Vegetables by Le Cordon Bleu Chefs
Joy of Cooking (Plume) by Irma S. Rombauer
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
Le Cordon Bleu Home Collection: Potatoes by Le Cordon Bleu Chefs
The All Purpose Joy of Cooking by Irma S. Rombauer
The New Basics Cookbook by Julee Rosso
The Kitchen Diaries: A Year in the Kitchen with Nigel Slater by Nigel Slater
New York Times Cookbook by Craig Claiborne
The Best of Gourmet: A Year of Celebrations (20th Anniversary Edition) by Gourmet Magazine Editors
Betty Crocker's Cookbook: Everything You Need to Know to Cook Today, Ninth Edition by Betty Crocker Editors
Brunch (Le Cordon Bleu) by Le Cordon Bleu
Culinaria Italy by Guenter Beer
Culinaria Spain (Culinaria Series) by Marion Trutter
Le Cordon Bleu's Complete Cooking Techniques by Jeni Wright
The Taste of France: 25th Anniversary Edition by Adrian Bailey
How To Cook Everything: Simple Recipes for Great Food by Mark Bittman
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters
Wok (Essential Kitchen Series) by Vicki Liley
Joy of Cooking: 75th Anniversary Edition - 2006 by Irma S. Rombauer
The Entertaining Encyclopedia: Essential Tips for Hosting the Perfect Party by Denise Vivaldo
Food Styling: The Art of Preparing Food for the Camera by Delores Custer
Gary Rhodes New Classics by DK Publishing
The Professional Chef by The Culinary Institute of America
The Silver Spoon by Phaidon Press

More

Amazon.comLibraryThing
Page: 0.3746 seconds