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This practical American cookery book, originally published in 1885, offers timeless recipes and insights into the art of cooking. It serves as a valuable resource for both novice and experienced cooks, emphasizing the importance of taste in culinary creations. The unchanged reprint maintains the authenticity of the original text, making it a significant addition to any cooking enthusiast's collection.
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The Physiology of Taste, Jules Arthur Harder
- Idioma
- Publicado en
- 2017
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