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Revolutionizing French Cooking
Revolutionizing French Cooking
Author: Roy Andries de Groot
Here is the new Low-high cuisine-low-fat, high pleasure-the first major transformation of classic french cooking since Escoffier. Join the celebration of natural flavors and textures. Discover the incredible inventions of great three-star chefs of France
ISBN: 127756
Publication Date: 1976
Pages: 396
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Publisher: McGraw Hill
Book Type: Hardcover
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