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The Art of Russian Cuisine
A treasury of over 500 Russian dishes, accompanied by a sampling of Russian social and literary history
Explains special Russian cooking techniques and provides recipes for traditional hor d’oeuvres, soups, dumplings, fish, meat, poultry, game, vegetables, pickles, preserves, breads, desserts, and beverage.
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Description
Very light shelf wear. In VG condition.
Written by Anne Volokh, with Mavis Manus
AVMM-RCUI || loc. f
Additional information
Weight | 22 oz |
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book-author | |
Condition | |
Format | Trade Paperback |
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