Le cordon bleu, técnicas culinarias : hortalizas y ensaladas
(Book)
Uniform Title
Author
Contributors
Treuille, Eric, aut.
Published
Barcelona : Blume, 1999.
ISBN
8489396280
Status
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Cicero Public Library - Stacks | SPAN 641.65 WRI | Checked out |
Subjects
LC Subjects
Local Subjects
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More Details
Published
Barcelona : Blume, 1999.
Format
Book
Physical Desc
48 pages : color illustrations ; 28 cm.
Language
Spanish
ISBN
8489396280
Notes
General Note
En la portada: Le Cordon Bleu. -- Título original: Le Cordon Bleu techniques and recipes: vegetables and salads.
General Note
Includes index.
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Citations
APA Citation, 7th Edition (style guide)
Wright, J., & Treuille, E. (1999). Le cordon bleu, técnicas culinarias: hortalizas y ensaladas (1a edición.). Blume.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Wright, Jeni and Eric, Treuille. 1999. Le Cordon Bleu, Técnicas Culinarias: Hortalizas Y Ensaladas. Barcelona: Blume.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Wright, Jeni and Eric, Treuille. Le Cordon Bleu, Técnicas Culinarias: Hortalizas Y Ensaladas Barcelona: Blume, 1999.
Harvard Citation (style guide)Wright, J. and Treuille, E. (1999). Le cordon bleu, técnicas culinarias: hortalizas y ensaladas. 1a edición. Barcelona: Blume.
MLA Citation, 9th Edition (style guide)Wright, Jeni., and Eric Treuille. Le Cordon Bleu, Técnicas Culinarias: Hortalizas Y Ensaladas 1a edición., Blume, 1999.
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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