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Beskrivelse
For cooks who love to read, here are two gastronomical memoirs in one volume that are funny, wise, full of inspiration and delight. Nicolas Freeling began his working life as an apprentice cook in a large French hotel and his writing is drawn from those experiences. This is a delicious blend of the culinary and the literary, and include such recipes as cinnamon lamb stew and bouillabaisse, all charmingly floating about in a consistently entertaining text. The Kitchen Book & The Cook Book will find a place close to any cook's heart.
