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Daniel Boulud
A chef and restaurateur best known for his eponymous restaurant in Manhattan presents seventy-five signature French recipes along with essays on bread and cheese as well as a humorous take on the preparation of several famous French dishes.
| Edition | First edition. |
|---|---|
| Pages | 395 |
| Search language | english |
| ISBN_10 | 1-455-51392-X primary |
| ISBN_13 | 978-1-455-51392-5 primary |
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