Book (01 Jan 1980)
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Out of stock
Describes simplified methods for preparing French style sauces, appetizers, meat, fish, poultry, vegetables, salads, and desserts.
| ISBN: | 9780832606090 |
| Publisher: | Culinary Arts Institute |
| Imprint: | Culinary Arts Institute |
| Pub date: | 01 Jan 1980 |
| Language: | English |
| Number of pages: | 96 |
| Weight: | -1g |
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