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The book features lectures on cookery presented by Prof. Blot in 1866, offering insights into culinary techniques and practices of the time. It serves as a historical resource, reflecting the cooking trends and food culture of the 19th century. This high-quality reprint captures the essence of the original edition, making it a valuable addition for those interested in culinary history and traditional cooking methods.
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Prof. Blot's Lectures on Cookery, Pierre Blot
- Lingua
- Pubblicato
- 2018
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