by Frédéric Zégierman · Flammarion · tapa dura · ISBN 9782081336988
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This book is an essential work for lovers of French gastronomy, offering a detailed tour of 650 iconic culinary specialties from the various regions of France. From the classic boeuf bourguignon to the ratatouille niçoise, the work captures the essence of French gastronomic heritage with a cultural and authentic approach. With a foreword by Jean-Pierre Pernaut, this volume is both a recipe guide and a tribute to the culinary traditions that define France's identity.
