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which is not only full of tales of haute cuisine
Eating is more than a pastime
the Mekong
stuffed eggs on caviare toast
Macaron (Pierre Hermé) Pickles which is not only fullNote: this book is written in French Pierre Herm is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. Now for the first time, all the macaron recipes from this most celebrated French ptissier are published in English. There are 200 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32 step by
