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Glorious French Food

Glorious French Food

By James Peterson

Original Publisher
Date of publication


James Peterson gives second lives to timeless French stalwarts such as cheese soufflé (which gets treated to a twice-baked mushroom version) and crème brûlée. Petersen's astute observations about each dish’s history and evolution distinguish this comprehensive and sophisticated resource.

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A route through ckbk’s French cookbook collection

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