Wright, Jeni. <br/><br/>
Le Cordon Bleu complete cooking techniques :  the indispensable reference demonstrates over 700 illustrated techniques with 2000 photos and 200 recipes. 

 - New York :  William Morrow and Company, Inc.,  1997. 
 - vii, 351p ;  28 cm. 
<br/><br/> "Jeni Wright and chef Eric Treuille..describe and demonstrate the techniques"-introduction. 
<br/><br/>Includes index. 
<br/><br/> Open access. 
<br/><br/><label>ISBN: </label>0688152066 
<br/><br/><label>LCCN: </label>977952  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking, French.