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La cuisine italienne

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Mary ReynoldsChristine Colinet1 editions

Un chapitre est consacré aux ingrédients typiquement italiens : fromages, charcuterie, herbes, pâtes, etc. Pour chaque recette, on indique le nom en italien et en français et le nombre de portions. Les deux noms sont dans un seul ordre alphabétique dans l'index.

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2 credited authorsSearch language french

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  • Mary Reynolds

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  • Christine Colinet

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