Paul Bocuse's regional French cooking
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Author
Contributions
- Albertin, Martine. - Contributor
- Grandclément, Anne. - Contributor
- Couderc, Pascale. - Contributor
Publication
1991 - Flammarion, Paris
Language
English
Word Count
64,000 words, Guess
Page Count
256 pages
Identifiers
- Open LibraryOL1353968M
- ISBN-102080135171
- OCLC Control Number27149891
- Library of Congress Control Number92245435
- LibraryThing1490848
and 1 more
- Goodreads1464000
Classifications
- DDC641.5944
- LCCTX719 .B671713 1991
Alternate Titles
- Regional French cooking.
- Bocuse's regional French cooking.
Description
typical and favorite foods of many sections of France are highlighted including those from Lyonnais, Provence, Bordelais, Perigord, Brittany-Normandy, Alsace, Ile-de-France.
Other Editions
- Paul Bocuse's regional French cooking
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