Jeni Wright, Eric Treuille, Le Cordon Bleu

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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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To brown meat, poultry or fish quickly over a high heat while keeping the centre of the cut slightly rare.

© 1996 All rights reserved. Published by Le Cordon Bleu.