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La Cuisine des fruits
Authors: Philippe Chapon. Editions du Chêne.
Pastry-chef for Guy Savoy, Philippe Chapon cooks fruit from every season... as though they were vegetables. His recipes (some very elaborate, others less so) can be served as appetizers or desserts, in a novel association of tastes and flavors. This book is something of a curiosity, in terms both the recipes and the visuals, thanks to the extraordinary photographs.
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