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Contains a long essay on French cuisine and offers background stories and sketches of recipes. This book starts with a short essay on each of the major culinary regions of France. It consists of chapters on cuisine by type of dish such as: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, and others. Additional Details
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BOOK TYPE : NF
BRAND : DAVID, ELIZABETH/ RENNY, JULIET
DEWEY CLASSIFICATION : 641
LANGUAGE : ENGLISH
NUMBER OF PAGES : 519
PUBLISHER IMPRINT CODE : GRUBS
PUBLISHER NAME : CASEMATE PUB & BOOK DIST LLC
PUBLISHER STATUS CODE : OS
RETURNS ACCEPTED? : YES
SKU : 9781904943716
UPC : 9781904943716
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