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In the largest sense
With over 350 irresistibly sweet temptations for after-dinner indulgence
hard year -- should include the high note of something sweet
he demonstrates how to make the fanciest of desserts
have been modernized and standardized making them readily adaptable to Canadian use
Art Culinaire Magazine 40 Cookbook In the largest senseArt Culinaire Magazine 40 is yet another cookbook from the elegant series of gourmet cookbook style hardcover magazines. This issues has recipes like Shellfish Bouillabaisse with Ginger Aioli, Lamb Chop with Roasted Vegetables and Garlic, and Crispy Chocolate Soufle Cake. Format: Hardcover, 80 pages. Copyright: 1996 Publisher: Culinaire, Inc. Author: Art Culinaire Description: Inside this issue number 40 of Art Culinaire hardcover gourmet culinary
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US$ 7719.50
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