Description
A collection of more than 160 recipes provides a range of simply prepared soups and stocks, salads, grains, vegetables, fish, meat and poultry, and flavored oils and vinegars
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A collection of more than 175 outstanding recipes provides an updated course in the techniques of classic French cookery, presenting a range of simply prepared, flavorful soups and stocks, salads, grains, vegetables, fish, meat and poultry, and flavored oils and vinegars. 15,000 first printing.
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