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Charcuterie Specialties (Prestige Des Grands Chefs)
Charcuterie Specialties - Prestige Des Grands Chefs
Author: Jean-Claude Frentz, Michel Poulain
Prestige des Grands Chefs Traditional charcuterie dishes have been gradually disappearing from restaurant menus in France. But as the trends of «cuisine minceur» and «nouvelle cuisine» give way to the return of the satisfying traditional cooking «du terroei » or «of the land », regional specialties includi...  more »
ISBN-13: 9780471160632
ISBN-10: 0471160636
Publication Date: 8/9/1996
Pages: 192
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Publisher: John Wiley Sons
Book Type: Hardcover
Members Wishing: 2
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