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Le Cordon bleu dessert techniques/

Duchene, Laurent

Le Cordon bleu dessert techniques/ Laurent Duchene , - England: Carroll&Brown Pbc 2005. - 224p.; 27cm.

ISBN: 9781903258484

Subjects--Topical Terms:
Food Technology
Deserts
Confectionery

Dewey Class. No.: 664.75 / DUC/D

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