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    Books: Cooking by Cuisine -> Cooking French

    Bocuse's Regional French Cooking

    by:
    BOCUSE, PAUL
    FREGE, DIETMAR (Photographer)



    Publisher:
    Flammarion
    Published: March 15, 1992
    ISBN: 2080136410
    Format:Paperback
    Pages:192


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    Book Description
    Los Angeles Times, 11/27/92
    [W]hat you get here is the best kind of French country cooking, contemptuous of cholesterol, fearless about fat, serenely unafraid of calories. . . . It's not quite as good as being back on the Ile d'Oleron-but it's close.


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