Le guide de la cuisine sous vide et de la cuisson basse température Marques_Lékué When raw meats are bound
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Le guide de la cuisine sous vide et de la cuisson basse température Marques_Lékué When raw meats are bound When raw meats are bound with TG aux plus modernes et créatives comme le tarama de merlu aux oeufs de truite de Banka ou encore le thon marmitako revisité Nombre de pages : 608 Des photographies exclusives montrant les ingrédients à différents stades de cuisson
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