Le Repertoire de la Cuisine: A Guide to Fine Foods
Author: Louis Saulnier
This book is treasured by thousands in the culinary profession. If you are interested in good food and cooking, it will prove of great value and be constantly in use. This volume presents the fundamental elements of cookery: explanations of French culinary terms; recipes for the great sauces; and ingredients and preparations for appetizers, soups, egg and fish courses, entrees, salads, vegetables, and desserts.
Books about: Overcoming Binge Eating or The Pritikin Edge
Slow Cooker Magic in Minutes (Favorite Brand Name Series)
Author: Staff of Publications International
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