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This 2011 reprint of the 1920 edition of a landmark culinary work, originally published in 1894, showcases the expertise of chef Ranhofer. It offers a wealth of culinary instruction and historical insight into New York's dining scene, emphasizing presentation, timing, and the art of cooking, illustrated with 800 images.
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The Epicurean, Charles Ranhofer
- Language
- Released
- 2011
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- (Paperback)
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