by Fabien Bellahsen, Daniel Rouche · NovéBook · tapa blanda · ISBN 9782916284064
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This cookbook, titled "Viandes et volailles", is an essential work for gastronomy lovers looking to delve into the preparation of meats and poultry. With a practical and visual approach, it offers a detailed guide on how to handle these fundamental ingredients in the kitchen, providing techniques and recipes that highlight their flavor and quality. Published by NovéBook in 2006, this 64-page volume is an excellent addition to any culinary library.
