The Cordon Bleu Dictionary of Cookery Terms 1972 Hardback is a culinary reference guide authored by Cordon Bleu, focusing on sauces and seasonings. Published by B.P.C. Ltd in 1977, this hardcover book is written in English and is part of the Cordon Bleu series. Perfect for cooking enthusiasts, this book provides a comprehensive dictionary of cookery terms to help enhance your culinary skills and knowledge. Ideal for those looking to expand their repertoire of sauces and seasonings in the kitchen. Good condition with minor marks
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