Cuisine de référence et préparations techniques de base

Reference: 819165
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Cuisine de référence et préparations techniques de base
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Ouvrage complet conçu pour l'enseignement professionnel, avec un nouveau chapitre sur les cuissons.

Nouvelle édition 2015

Format: 29,5 x 21 cm (1035 pages)

Auteur: Michel Maincent

Éditions: BPI

Conditionnement: à l'unité

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