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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: 81691
Pages: 396
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Publisher: McGraw-Hill 1976
Book Type: Hardcover
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