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award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa
and transform finishing formats
With a section specializing in breads of the Arab bakery
like Giving Thanks (but—surprise
(French - Bresse) Benoît Perrat. Comus en Bresse: Rapsodie Culinaire at Gastronomique. *Signed* Program award-winning food writer Julie Kleeman100 pp. Preface by Pierre Aguetant. Essay by Charles Abdullah. 11x9, dec. wrappers. First Edition. Vonnas: Benot Perrat, [1936]. Warmly inscribed & signed by Perrat above the preface. Chef Benot Perrat (1873 1957) was a contemporary of Auguste Escoffier and worked in the finest restaurants in Lyon, Geneva, Paris, and Berlin, as well as in the princely and royal courts of Europe. After the Great War, he returned to France and settled in Vonnas, where
