Mastering the Art of French Cooking, Vol.2 by Julia Child

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Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, and all in imperial units for British cooks.; 688 pages; Published: 24/11/2011 Show more