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and with step-by-step photos guiding you through all the techniques
Canning and preserving grows organically from the kitchen garden
and community nourishment is ideal for vegans
—Harold McGee
(*NEW ARRIVAL*) (French) Anne Willan. French Regional Cooking bread and with step-by-step photos guidingIllus. with photographs. 11. 25x6. 5", jacket. First Edition. NY: William Morrow, 1981. Menu from L'Auberge Carmel signed by Executive Chef Christophe Grosjean laid in. Anne Willan ran the La Varenne Cooking School in Paris and authored numerous books on French cooking and technique. This book explores the regional cooking of France, with lovely photographs accompanying the text. Fine.
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