Cooking French the new way
Describes simplified methods for preparing French style sauces, appetizers, meat, fish, poultry, vegetables, salads, and desserts
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Describes simplified methods for preparing French style sauces, appetizers, meat, fish, poultry, vegetables, salads, and desserts
Read Less
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1980,
Culinary Arts Institute, New York
ISBN-13: 9780832606090
Softcover
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