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La grande cucina ( 22 fascicoli) by…

La grande cucina ( 22 fascicoli)

by Gianfranco Vissani

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Recently added bycirca2000



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(Contenuto fascicoli:) 3-le paste di base; 4-le salse; 5-le erbe aromatiche robuste; 6-le erbe aromatiche fragili; 7-aromi e spezie; 8-sale e aceto; 9-oli e grassi; 10-farine e grani; 1-il riso; 12-la pasta fresca; 13-la pasta secca; 14-il pane; 17-i pesci di grande taglia; 18-i pesci di acqua dolce; 23-oca e anatra; 24-la selvaggina da piuma; 25-la carne di manzo; 26-la carne di vitello; 27-gli ovini; 28-la carne di maiale; 37-gli ortaggi; 38-gli ortaggi.
  circa2000 | Mar 8, 2014 |
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