Mastering the Art of French Cooking Vol. 2
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Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations. Units are imperial.
Author:
Child, Julia
Cover:
Paperback
Language:
ENG
Number of pages:
688
Publisher:
Penguin Books
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