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Le guide de la cuisine sous vide et de la cuisson basse température Marques_Lékué ISBN : 9782923194363 ISBN : 9782923194363 aux plus modernes et créatives comme le tarama de merlu aux oeufs de truite de Banka ou encore le thon marmitako revisité Editeur : Chene Des photographies exclusives montrant les ingrédients à différents stades de cuisson

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