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CookingFrench Cooking
by Paula WolfertNot on Booklabria yet
Recipes for sauces, soups, salads, appetizers, main dishes, vegetables, and desserts capture the flavor of traditional and contemporary French cooking.
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Mediterranean cooking
1977
World of food
1988
Guide culinaire
Auguste Escoffier, Christian Constant, Herndon/Vehling Collection fmo
My life in France
Julia Child
French Chef Cookbook, The
Julia Child
Ma cuisine
Auguste Escoffier
Arts de faire
Michel de Certeau
Grand livre de cuisine
Alain Ducasse, Frédéric Robert, Frederic Robert
Everyday cooking with Jacques Pépin
Jacques Pépin
The medieval kitchen
Odile Redon
Larousse gastronomique
Montagné, Prosper, Prosper Montagu, Larousse Gastronomique
Le répertoire de la cuisine
Louis Saulnier
Simple Cuisine
Jean-Georges Vongerichten
Escoffier's basic elements of fine cookery, including sauces and garnishes
Auguste Escoffier
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