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La cuisine au vin: Bordelais, Vallée de la Loire, Centre
by Frédéric Lebain, Myriam Domange · Charles Massin · tapa dura
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Pages: 120 pagesAuthor: Frédéric Lebain, Myriam DomangePublisher: Charles MassinFormat: tapa duraLanguage: frRelease date: 1/12/1993ISBN: ISBN 9782707202154
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Synopsis of La cuisine au vin: Bordelais, Vallée de la Loire, Centre
Descubre la riqueza de la cocina francesa con 'La cuisine au vin: Bordelais, Vallée de la Loire, Centre'. Este libro de cocina te lleva a un viaje culinario a través de las regiones vinícolas de Burdeos y el Valle del Loira, explorando recetas tradicionales que realzan los sabores del vino. Aprende a maridar platos exquisitos con los vinos locales, creando experiencias gastronómicas inolvidables. Ideal para los amantes de la cocina y el vino que buscan inspiración en la tradición francesa.
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