Author: [Japan] Osaka Culinary School Press
Publisher:
Publish Date: 2004-01-01
Features: This book focuses on representative dishes, explaining their preparation methods and extensively introduces various vegetables commonly used in French cuisine. It aims to demonstrate how to utilize vegetables, fully leveraging their inherent color, aroma, and flavor to make them the protagonists in French cuisine.
French Vegetable, Fruit, and Egg Preparation Expert
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