Author Description
More than ninety recipes featuring the specialties of Dordogne: sorrel and haricot bean soup, wild mushrooms with duck and sausage meat, stuffed pike with lemon sauce, and chestnut and walnut mousse.
Page Count:
160
Publication Date:
1994-01-01
ISBN-10:
1558598731
ISBN-13:
9781558598737
Cooking
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