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Best Cooker`s Hors d’Oeuvre
From the center of XVIII century the word “hors d’oeuvre” is applied to all Russian cold dishes: every sorts of tinned food, smoked food and salads. To prepare starters you can use even incredible product combinations. In this book you can find unusual, but excellent starters. These hors d`oeuvres were presented on the Forum of the Best Russian Cooks — II and III Russian Championships of Cookery and Service.
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Number of Recipes from the Book on the Site: 0
Number of Articles from the Book on the Site: 0
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