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The book begins by outlining essential equipment for preparing soups and stews, then delves into the six fundamental stocks that form the foundation of classic French cuisine. It offers detailed recipes for traditional French soups, providing readers with both foundational knowledge and practical guidance to elevate their culinary skills.
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French Cook-Soups and Stews: Soups and Stews, Holly Herrick
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- Année de publication
- 2014
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