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"Le Cuisinier Moderne" 1889 GARLIN, Gustave Travel Andy w COLACELLO Christmas Andy w COLACELLO and this can be given any colour effect of variety of expression by the use of suitable endpapers It is the most faithful reflection of what the cuisine of the great restaurants was like at the turn of the century one of the "most important and rarest on modern haute cuisine" (Oberlé) is considered to be the last of the books on this cuisine
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