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Dordogne gastronomique
por
Sobre o livro
More than ninety recipes featuring the specialties of Dordogne: sorrel and haricot bean soup, wild mushrooms with duck and sausage meat, stuffed pike with lemon sauce, and chestnut and walnut mousse.
Detalhes
OpenLibrary
OL19993620W
Fonte
OpenLibrary
O Que a Galera Achou
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