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Customer Review

on 6 January 2003
For anyone serious about cooking Italian food, this is an absolute must have. The recipes for such things as Lemon-Oregano Tuna Mousse (for which I'm always asked for the recipe), the Beef Braised in Barolo and the Sauteed Chicken with Sage are not only easy but also distinctive and special. Wells writes really, really clearly; you do not have to be a graduate of the Escoffier school to follow and successfully complete the recipes.
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Product Details

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