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myriad types of Catalan sausage served with white beans
Her fruit desserts
Gilt-lettered green cloth
Salma simplifies this fast becoming popular cuisine with easily achievable recipes
with a style and knowledge born out of reading
(California) Wolfgang Puck. Wolfgang Puck's Modern French Cooking for the American Kitchen. *Signed* auto-immune myriad types of Catalan sausageForeword by Raymond Thuilier. Illus. with color photographs. Jacket. Boston: Houghton Mifflin, [1981]. Inscribed & signed by Puck on the half title, dated 1987. The first book by then upstart Austrian chef Wolfgang Puck. Puck moved to Los Angeles in his twenties and became part owner and chef at Ma Maison, helping to popularize California nouvelle cuisine. He went on to open Spago, which catered to the celebrities of Hollywood, and even hosting an
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