La cuisine de l'emotion, Claude Peyrot
I had the privilege of working under Claude Peyrot at Vivarois in 1977. Amazing food, amazing products, finesse. This book is full-color on glossy paper unlike the other books in the Laffont series. Copyright 1992, first edition, 293 pages, excellent
I had the privilege of working under Claude Peyrot at Vivarois in 1977. Amazing food, amazing products, finesse. This book is full-color on glossy paper unlike the other books in the Laffont series. Copyright 1992, first edition, 293 pages, excellent
I had the privilege of working under Claude Peyrot at Vivarois in 1977. Amazing food, amazing products, finesse. This book is full-color on glossy paper unlike the other books in the Laffont series. Copyright 1992, first edition, 293 pages, excellent