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Samhälle & Politik
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This sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery …
The Livre fort excellent de cuysine is one of a family of cookery books that first saw the light with Pierre Sergent's La Fleur de toute cuysine (renamed Le Grand cuisinier de …