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Revolutionizing French Cooking
Revolutionizing French Cooking
Author: Roy Andries de Groot
...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. Disscover the incredible inventions of great three-star chefs of France.
ISBN: 165733
Publication Date: 1975
Pages: 396
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Publisher: McGraw Hill
Book Type: Hardcover
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