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The New French Cooking: Minceur Cuisine Extraordinaire
The New French Cooking Minceur Cuisine Extraordinaire
Author: Armand Aulicino
The book about a revolutionary concept in the noble art of French cooking as practiced by noted chef Armand Aulicino. Minceur Cuisine uses no butter, cream, egg yolks, sugar, or artificial ingredients - is simply prepared and adaptable to almost any recipe - is at home in your kitchen - brings you over 200 sumptuous low-calorie, low-cholesterol...  more »
ISBN: 139555
Publication Date: 1976
Pages: 295
Rating:
  • Currently 3.5/5 Stars.
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3.5 stars, based on 1 rating
Publisher: Grosset & Dunlap
Book Type: Paperback
Members Wishing: 0
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Pub. 1979. This is definitely a diet cookbook so put it under diet instead of International. Sampling of recipes: Stuffed Chicken with Apples and Calvados; Eggplant Curry; Chinese Master Sauce; Creole Soup; Minceur Pie Crust. Also has many hints, tips, explanations and ideas.


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