Le Cordon Bleu Dessert Techniques
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Le Cordon Bleu Dessert Techniques by Jenni Wright
This reference work for the practical cook covers all aspects of dessert cookery from preparing fruit to making spun sugar. Chef Laurent Duchene demonstrates with step-by-step sequences and photography of finished dishes.| SKU | Unavailable |
| ISBN 13 | 9780304351206 |
| ISBN 10 | 0304351202 |
| Title | Le Cordon Bleu Dessert Techniques |
| Author | Jenni Wright |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Octopus Publishing Group |
| Year published | 1999-03-04 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |