‎JAUNAULT, Frédéric - BRILLET, Jean-Luc.‎
‎Toutes les bases de la cuisine aux champignons.‎

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‎Rennes, éd. Ouest-France, 1998, in-8, cartonnage, couv. photo en coul. sur fond jaune éd., 238 pp., nb. photos en coul., sommaire, table des recettes, Un livre pour les amateurs de cuisine et pour les amoureux des champignons ! 171 recettes pour vous faire découvrir toutes les vertues gustatives des champigons … uniquement comestibles ! Pas courant Très bon état ‎

Reference : 68869

‎‎

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Le Festin de Babette
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