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Poultry and Game: Everything You Need to Know from the French Culinary School (Le Cordon Bleu recipes & techniques)

by Jeni Wright, Eric Treuille, Cordon Bleu

ISBN 13: 9780304351220

Format: Paperback (48 pages)
Publisher: Cassell Illustrated
Published: 20 Aug 1998
Other Format: Paperback

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Le Cordon Bleu - The Complete Cook's Book - Over 700 Step-by-Step Cooking Techniques That Can Guarantee Culinary Success

by Jeni Wright,Eric Treuille

ISBN 13: 9781904760481

Format: Hardcover (351 pages)
Publisher: Carroll & Brown Ltd / Le Cordon
Published: 01 Jan 2005

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Pasta: Every Way for Every Day

by Eric Treuille

ISBN 13: 9781405308151

Format: Paperback
Publisher: DORLING KINDERSLEY
Other Format: Hardcover

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Hors D'Oeuvres

by Eric Treuille, Victoria Blashford-Snell, Ian O'Leary

ISBN 13: 9780756618889

Format: Paperback (168 pages)
Publisher: DK Publishing (Dorling Kindersley)
Published: 30 Apr 2007

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