Description
129
60 recettes pour visiter la France des terroirs avec des plats traditionnels comme l'aligot au laguiole ou la truffade du Cantal.
Product details
| Authors | Bruno Ballureau, Alain Muriot, David Péribois |
| Publisher | Flammarion |
| Languages | French |
| Product format | Paperback / Softback |
| Released | 22.09.2000 |
| EAN | 9782082031097 |
| ISBN | 978-2-08-203109-7 |
| No. of pages | 80 |
| Dimensions | 200 mm x 260 mm x 10 mm |
| Weight | 605 g |
| Series |
Cuisine D'Aujourd'Hui Cuisine d'aujourd'hui |
| Subject |
Guides
> Food & drink
|
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