Universidad Tecnológica de Cancún
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Guía básica de las técnicas culinarias: Ingredientes, equipos, técnicas, recetas / Mary Berry, Fotografías de Dave King

By: Contributor(s): Material type: TextPublication details: Barcelona. Blume, 1998Description: 168 p. : il. ; 28 cmISBN:
  • 84-8076-278-0
Subject(s): LOC classification:
  • TX719 B7518
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Item type Current library Collection Status Barcode
Libros-Monografías UT Cancún Colección general Available 142025

Cocina francesa

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