Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School
By Jeni Wright, Eric Treuille, Julia Alcock, David Murray
Cassell Illustrated - 2002
ISBN: 184188216X

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Le Cordon Bleu Complete Cookery Techniques: With over 200 Basic Recipes from the World's Most Famous Culinary School

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Recipe Title	Page	Reviews	Rating
Cailles Rôties Farcies Madame Brassart (Quails Stuffed with Goose Liver and Wild Rice)	98	1
Italian Merengue	272	1
Pâte Brisée / French Shortcrust Pastry	294	1

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