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Escoffier's basic elements of fine cookery, including sauces and garnishes

Author: A Escoffier
Publisher: New York : Crescent Books, ©1941.
Edition/Format:   Book : English
Database:WorldCat
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Document Type: Book
All Authors / Contributors: A Escoffier
OCLC Number: 1023908
Notes: Taken from the Escoffier Cook book, the American translation of Guide culinaire.
Description: x, 149 pages : illustrations ; 21 cm
Responsibility: by A. Escoffier.

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