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The Cooks' Bibleby: Le Cordon Bleu October 28, 2005 |
List Price: £19.99 Vegetarian Books Price: £13.99 You Save: £6.00 (30%)Prices subject to change. Used Price: £6.83 |
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I'd just like to point out to people that this book is actually identical to the Cordon Bleu Bible is actually identical inside to the Cordon Bleu Cooking Techniques book - they appear different as they have different front covers but are in fact the same, and are also sold at different prices.
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Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipeby: Le Cordon Bleu Chefs, Jeni Wright November 01, 1997 |
List Price: £45.00 Vegetarian Books Price: £29.70 You Save: £15.30 (34%)Prices subject to change. Used Price: £25.53 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Sauces and Seasonings (Cordon Bleu Cookbooks)by: Cordon Bleu Cookery School June 21, 1973 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Le Cordon Bleu Complete Cook Home Collectionfrom: Thunder Bay Press (CA) 2002-08 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Cordon Bleu: Winter Puddingsby: Cordon Bleu 1977 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Casseroles: (casserole cooking and braising)by: Cordon Bleu Cookery School 1973 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Guia Completa de las Tecnicas Culinarias Postre: Con Mas de 150 Deliciosas Recetas de la Escuala de Cocina Mas Famosa del Mundo = Dessert Techniques (Le Cordon Bleu)by: Le Cordon Bleu, Laurent Duchene, Cordon Blue Le 2002-09 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Meat Cookery (Cordon Bleu Cookbks.)by: Cordon Bleu Cookery School September 07, 1972 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Quiches & Savories (Cordon Bleu Home Collection)from: Periplus Editions 1999-04 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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Cordon Bleu Recipes and Techniques: Everything You Need to Know from the French Culinary School: Fruit and Desserts (Le Cordon Bleu Recipes & Techniques)by: Jeni Wright, Eric Treuille, Cordon Bleu August 20, 1998 |
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If you could only have one book in the kitchen, this should be it. It de-mystifies the 'Art' of cookery in a way that is both clear and consise, whilst at the same time making it possible for the reader to think creatively themselves. An invaluable reference book that you will grab off the shelf again and again.
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