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Le Bernardin cookbook : four-star simplicity

Author: Maguy LeCoze; Eric Ripert
Publisher: New York : Doubleday, 1998.
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
Presents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant.
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Genre/Form: Cookbooks
Electronic books
Additional Physical Format: Print version:
LeCoze, Maguy.
Bernardin cookbook.
(DLC) 98014704
(OCoLC)38504515
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Maguy LeCoze; Eric Ripert
ISBN: 9780553419122 0553419129 1306955386 9781306955386
OCLC Number: 881627690
Notes: Includes index.
Description: 1 online resource (372 pages) : illustrations (some color)
Responsibility: Maguy Le Coze and Eric Ripert.
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Abstract:

Presents over one hundred recipes from the chefs of Le Bernardin, New York's only four-star seafood restaurant, and includes information on the origins and history of the restaurant.

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