Guia completa de las tecnicas culinarias : Le Cordon Bleu
(Book - Regular Print)
Uniform Title
Author
Contributors
Published
Barcelona : Blume, 1997.
Physical Desc
351 pages : color illustrations, fot. ; 29 cm
Status
Sedona Public Library - SPNF - Spanish Collection - Nonfiction
641.5 WRIGHT
1 available
641.5 WRIGHT
1 available
More Details
Published
Barcelona : Blume, 1997.
Format
Book - Regular Print
Language
Spanish
Notes
General Note
Tit. orig. : Le Cordon Bleu Complete Cooking Techniques.
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Copies
| Location | Call Number | Status |
|---|---|---|
| Sedona Public Library - SPNF - Spanish Collection - Nonfiction | 641.5 WRIGHT | Find It Now |
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Citations
APA Citation, 7th Edition (style guide)
Wright, J., Treuille, E., & Cano Camarasa, R. (1997). Guia completa de las tecnicas culinarias: Le Cordon Bleu . Blume.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Wright, Jeni, Eric. Treuille and Rosa. Cano Camarasa. 1997. Guia Completa De Las Tecnicas Culinarias: Le Cordon Bleu. Blume.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Wright, Jeni, Eric. Treuille and Rosa. Cano Camarasa. Guia Completa De Las Tecnicas Culinarias: Le Cordon Bleu Blume, 1997.
MLA Citation, 9th Edition (style guide)Wright, Jeni., Eric Treuille, and Rosa Cano Camarasa. Guia Completa De Las Tecnicas Culinarias: Le Cordon Bleu Blume, 1997.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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