Guía completa de las técnicas culinarias postres Laurent Duchene y Bridget Jones

By: Contributor(s): Material type: TextTextBarcelona Leopold Blume 2012Edition: 1a. edición 8a. reimpresiónDescription: 224 páginas ilustraciones y fotografías en color 29 cmContent type:
  • texto
Media type:
  • sin mediación
Carrier type:
  • volumen
ISBN:
  • 9788489396456
Subject(s): DDC classification:
  • 641.86 D828g 22
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Item type Current library Call number Copy number Status Date due Barcode
Libros Libros BIBLIOTECA PÚBLICA MUNICIPAL RAMON CORREA MEJIA 641.86 D828g (Browse shelf(Opens below)) Ej.1 Checked out 17/07/2025 33804

Le cordon bleu dessert techniques

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