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I just received it today, quite an interesting book.

Mainly savory recipes but I love those too.

Pierre Herme, Sam Mason, and a few others contributed the dessert items.

Jean Francois Piege, Alain Passard, Jean Brouilly & Pascal Barbot & Eric Ripert are amongst the many others who contributed savory.

Excellent photography seals the deal as well as a ample amount of female chefs such as Fatema Hal of Le Mansouriain , in Paris, and Judith Baumann of La Pinte des Moisettes, La Valsainte, Switzerland.

A steal if you buy used as I did, new too at only 30 bucks or so.

Edited by tan319 (log)


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