by Eric Treuille, Jeni Wright · Distr. Centralivros · tapa dura · ISBN 9789728418489
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«Le Cordon Bleu - O Livro das Técnicas Culinárias» is the cookery guide by Eric Treuille and Jeni Wright, published in hardback (352 pages, in Portuguese).
The work covers the fundamentals of classic and international cooking based on the teachings of Le Cordon Bleu: preparation techniques, essential recipes and procedures organised by category, presented clearly for cooks of different levels and for those who want to expand their repertoire.
Published by Distr. Centralivros, the Portuguese edition carries the subtitle «As receitas e técnicas da mais famosa escola de culinária do Mundo» and is classified under Home & Cookery.
Aimed at enthusiasts and gastronomy students seeking to master essential cooking techniques.
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