Title: 32 Yolks: From My Mother's Table to Working the Line, Author: Eric Ripert
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32 Yolks: From My Mother's Table to Working the Line
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32 Yolks: From My Mother's Table to Working the Line
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Title: Simple French Cookery: simple recipes for classic French dishes by the legendary Raymond Blanc, Author: Raymond Blanc
eBook $21.49 $28.19 Current price is $21.49, Original price is $28.19.
Title: My French Family Table: Recipes for a Life Filled with Food, Love, and Joie de Vivre, Author: Beatrice Peltre
Title: The Food and Wine of France: Eating and Drinking from Champagne to Provence, Author: Edward Behr
Title: In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France, Author: Susan Herrmann Loomis
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The Food and Wine of France: Eating and Drinking from Champagne to Provence
by Edward Behr
Narrated by  Graham Halstead
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The Food and Wine of France: Eating and Drinking from Champagne to Provence
by Edward Behr
Narrated by  Graham Halstead
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Title: F. Scott Fitzgerald's Taste of France: Recipes inspired by the caf�s and bars of Fitzgerald's Paris and the Riviera in the 1920s, Author: Carol Hilker
Title: Excel French Cooking: Get into the Art of French Cooking, Author: Excel Cooking
Title: Les Petits Sweets: Two-Bite Desserts from the French Patisserie, Author: Kathryn Gordon
Title: Les Petits Sweets: Two-Bite Desserts from the French Patisserie, Author: Kathryn Gordon
Title: The French Chef in America: Julia Child's Second Act, Author: Alex Prud'homme
Title: The French Chef in America: Julia Child's Second Act, Author: Alex Prud'homme
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The French Chef in America: Julia Child's Second Act
by Alex Prud'homme
Narrated by  Alex Prud'homme
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The French Chef in America: Julia Child's Second Act
by Alex Prud'homme
Narrated by  Alex Prud'homme
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Title: Le Creuset One-pot Cuisine: Classic Recipes for Casseroles, Tagines & Simple One-pot Dishes, Author: Le Creuset
Title: Cooking Sous Vide: Discover the Low-Temperature, Vacuum-Sealed Method for Cooking Perfect Food Ever, Author: Thomas N. England
Title: Cooking Sous Vide: Discover the Low-Temperature, Vacuum-Sealed Method for Cooking Perfect Food Ever, Author: Thomas N. England
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