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CONTEMPORARY FRENCH COOKING
CONTEMPORARY FRENCH COOKING
Author: Waverly Root
First Printing, 1962 Vintage. There are no shortcuts here to these traditional mouth-watering authentic French dishes for soups, sauces, shellfish, beef, veal, lamb and mutton, pork, speciality meats, poultry, game, vegetables, salads, eggs, cheese, desserts, heat and serve a la Francaise, wine, etc. Hmmmmmm . . .
ISBN: 166879
Publication Date: 1962
Pages: 211
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Publisher: RANDOM HOUSE, New York City, NY
Book Type: Hardcover
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