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Le guide de la cuisine sous vide et de la cuisson basse température Marques_Lékué Avoid overheating your utensil when

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Le guide de la cuisine sous vide et de la cuisson basse température Marques_Lékué Avoid overheating your utensil when Avoid overheating your utensil when empty aux plus modernes et créatives comme le tarama de merlu aux oeufs de truite de Banka ou encore le thon marmitako revisité EAN ISBN : 9782812321580 Des photographies exclusives montrant les ingrédients à différents stades de cuisson

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