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I have often noticed when speaking with people, or teaching a cooking class, that the greatest drawback to a good performance in the kitchen is an inadequate knowledge of basic techniques.
TITLE: La Technique an illustrated guide to the fundamental techniques of cooking SECONDHAND
AUTHOR: Jacques Pkgepin
PUBLISHER: Papermac
DATE PUBLISHED: 1982
PLACE PUBLISHED: England
PAGES: 470
BINDING: Softcover
LANGUAGE: English
DIMENSIONS: 29x21x5
WEIGHT: 1.450