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Williams-Sonoma Collection: French

4.12 of 5 stars 4.12  ·  rating details  ·  25 ratings  ·  1 review
Hearty bistro fare such as crisp pommes frites paired with a sizzling pepper-coated steak. Rustic country dishes, including coq au vin and fragrant seafood stew. Decadent desserts such as crème brûlée and cherry clafoutis. These are the simple recipes that capture the essence of French cuisine.
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Hardcover, 120 pages
Published May 3rd 2004 by Free Press (first published April 27th 2004)
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Catherine Woodman
This series is very well produced and the recipes do tend to work out--just not especially imainative
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