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Since 2014
it’s all about demystifying the universe of Thai flavors to make them work in your life
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Built on the unrivaled authority of Eater’s networks of local writers and editors who live and breathe their hometown food scenes
(French) Auguste Escoffier. Ma Cuisine Duck Since 2014Trans. by Vyvyan Holland. Ed. by Marion Howells. Foreword by Andre Simon. Jacket. NY: A & W Publishers, [1965]. In English. The classic French tome that teaches culinary students everything they need to know about cooking traditions and professional service. Fading to spine; cracking to front hinge at title page, else very good. (86)
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