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What we once knew as petit fours
flaxseed & licorice tea
silk-backed olive boards
sustainable lifestyle and environment to help your dog live a longer
Donabe also features recipes from luminary chefs such as David Kinch
(*NEW ARRIVAL*) (French) Anne Willan. French Regional Cooking Peaches What we once knew asIllus. with photographs. 11. 25x6. 5", jacket. First Edition. NY: William Morrow, 1981. Menu from L'Auberge Carmel signed by Executive Chef Christophe Grosjean laid in. Anne Willan ran the La Varenne Cooking School in Paris and authored numerous books on French cooking and technique. This book explores the regional cooking of France, with lovely photographs accompanying the text. Fine.
US$ 47.00
US$ 65.00
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