Status Updates From Le Cordon Bleu guía complet...

Le Cordon Bleu guía completa de las técnicas culinarias (Spanish Edition)
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Le Cordon Bleu

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Juvenal Santos is on page 131 of 352

— Feb 23, 2025 05:59AM Add a comment

Le Cordon Bleu's Complete Cooking Techniques: The Indispensable Reference Demonstates over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes

Juvenal Santos is on page 41 of 352

— Jan 13, 2025 02:45AM Add a comment

María Sánchez is on page 100 of 351

— Jun 15, 2022 10:51AM Add a comment

Le Cordon Bleu: Guía completa de las técnicas culinarias

annitaa is 10% done

— Apr 17, 2021 03:14AM Add a comment

Le Cordon Bleu - Todas as Técnicas Culinárias

Ryan Jung is on page 293 of 352

— Jul 31, 2020 05:52PM Add a comment

Ryan Jung is on page 288 of 352

— Jul 31, 2020 05:56AM Add a comment

Ryan Jung is on page 247 of 352

— Jun 11, 2020 06:33AM Add a comment

Giovannaprata is 29% done

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Giovannaprata is 27% done

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Giovannaprata is 23% done

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Giovannaprata is 20% done

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Giovannaprata is 17% done

— May 08, 2020 07:31PM Add a comment

Giovannaprata is 13% done

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Giovannaprata is 11% done

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Giovannaprata is 7% done

— May 06, 2020 08:24PM Add a comment

Ryan Jung is on page 221 of 352

— Mar 03, 2020 07:57PM Add a comment

Ryan Jung is on page 196 of 352

— Dec 27, 2019 10:28PM Add a comment

Ryan Jung is on page 87 of 352

— Nov 12, 2019 05:10PM Add a comment

Ryan Jung is on page 47 of 352

So far, a well organized book that focuses not on how to execute recipes, but on how to execute techniques that are transferable to many recipes. Sometimes instructions are a bit unclear, though. F/ex, it describes how to make fresh cheese, ending by saying, "turn the cheese into a plate." In a sidebar, it talks about dressing the cheese. "When fresh cheese is 2-3 days old..." Do I leave it out? Refrigerate? Dunno.

— Oct 30, 2019 06:35AM Add a comment