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  • Fish & Shellfish: The Definitive Guide to Cooking Seafood with 120 Classic Recipes

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  • French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts

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  • LE CUISINIER FRANCOIS

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  • Take One Fish: The New School of Scale-to-Tail Cooking and Eating

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  • The Escoffier Cookbook: and Guide to the Fine Art of Cookery for Connoisseurs, Chefs, Epicures

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