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This book is a faithful reprint of the original 1888 edition, showcasing traditional pastry recipes and techniques from the era. It serves as a valuable resource for both professional bakers and enthusiasts interested in historical baking methods. The content reflects the culinary practices of the time, offering insights into the art of pastry making and the cultural significance of baked goods in royal kitchens.
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Royal Baker Pastry Cook, anonym
- Langue
- Année de publication
- 2017
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- (souple)
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