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Daniel Boulud, Sylvie Bigar
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.
| Publisher | Sphere |
|---|---|
| Pages | 416 |
| Format | hardcover |
| Search language | simple |
| ISBN_10 | 0-751-55447-2 primary |
| ISBN_13 | 978-0-751-55447-2 primary |
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