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Four kitchens
por
Sobre o livro
A foodwriter and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50.
Detalhes
OpenLibrary
OL16121158W
Fonte
OpenLibrary
O Que a Galera Achou
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