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Second revised edition of the complete culinary reference book, a fascinating blend of food history, etymology, anecdotes, origins and culture.

Produktbeschreibung
Second revised edition of the complete culinary reference book, a fascinating blend of food history, etymology, anecdotes, origins and culture.
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Autorenporträt
Jacques L. Rolland has a degree in culinary art and hotel management and is a certified sommelier. His appreciation and knowledge of food has been honed from the many cultures he has experienced. He is also the author of The Food Encyclopedia.