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Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea

Olivier Roellinger, Anne Testut, Alain Willaume




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 | #1922265 in Books |  Flammarion |  2012-09-04 |  2012-09-04 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  11.14 x1.11 x9.46l,3.30 | File type: PDF | 240 pages

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||0 of 0 people found the following review helpful.| Five Stars|By Alexander|very good|0 of 0 people found the following review helpful.| Five Stars|By Liam|Basicly new|0 of 2 people found the following review helpful.| TM-uselessfamilyhistory¬ enough cooking!|By Prof. Roy A. Norman|I returned this cuisine missive of Olivier|About the Author|Olivier Roellinger has published several books on food and Brittany in French. Anne Testut, photographer and cultural administrator, collaborated with Roellinger on previous projects and coauthored the book's historical sections. Alain Willaume

Olivier Roellinger ranks among the finest chefs of contemporary cuisine.
He runs the Michelin-starred Relais & Chéteau Les Maisons de Bricourt in Brittany, France. Inspired by his region's maritime heritage, links with the French East India Company, and tales of piracy and swashbuckling adventure, Roellinger has developed a fresh approach to French cuisine. He asserts that an unquenchable quest for new ingredients has kept French cuisine world class since the 1...

You can specify the type of files you want, for your gadget.Olivier Roellinger's Contemporary French Cuisine: 50 Recipes Inspired by the Sea   |  Olivier Roellinger, Anne Testut, Alain Willaume. A good, fresh read, highly recommended.

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