My French Cuisine at La Poule au Pot: 100 Traditional Recipes - Jean-François Piège
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From eggs meurette to beef bourguignon, via crème brûlée, the chef at the head of the traditional Parisian restaurant La poule au pot presents a selection of recipes to master the basics (caramel, béchamel, shortcrust pastry) and iconic dishes of French gastronomy such as bouillabaisse or gratin dauphinois.
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