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	<title>Child, Julia &#8211; The Bell Bookshop</title>
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		<title>Mastering Art French Cooking Vol 1 &#038; 2</title>
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		<dc:creator><![CDATA[Emma]]></dc:creator>
		<pubDate>Thu, 03 Mar 2011 00:00:00 +0000</pubDate>
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					<description><![CDATA[Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and illustrations.]]></description>
										<content:encoded><![CDATA[<p>&#8216;This isn&#8217;t just any cookery book. This is <i>Mastering the Art of French Cooking</i>  and it&#8217;s a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child&#8217;s books are a triumph, and also a trophy.&#8217;   A A GILL, <i>The Times</i></p>
<p>This is the bestselling classic guide to French cooking with over 1000 clear authentic and delicious recipes for every key French dish from Boeuf Bourguignon to the perfect croissant.</p>
<p>And now to celebrate its 50th anniversary Penguin have reset and redesigned the text and there is a special anniversary introduction from Julia Child. Published in time for Mother&#8217;s Day, this boxset with its two beautiful hardback volumes will become the essential ingredient for any cultivated kitchen</p>
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