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with bubbling pots of soy glaze
prep food at home
providing information that's necessary to understanding the cuisine and its cultural context
with chapters on table etiquette
(Hungarian) Kalman Kalla & Zoltan Halasz. Gundel: New Hungarian Cookbook Africa with bubbling pots of soyIntro. by George Lang. Illus. Pictorial boards. Budapest: Pallas Studio, 1998. Gundel's classic recipes as interpreted by master Hungarian chef Kalman Kalla. Goose liver in the traditional way, duck Brezo style, frogs' legs in parsley sauce, strawberry strudel cake, and more. Fine. (66)
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