Monash University - one of the top universities in Australia
Le cuisinier parisien, ou, L'art de la cuisine française au dix-neuvième siècle : traité élémentaire et pratique des entrées froides, des socles, et de l'entremets de sucre : suivi d'observations utiles aux progrès de ces deux parties de la cuisine moderne / par Antonin Carême. 3rd éd., rev., corr. et augm., ouvrage orné de 25 ... ................
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