Description
Jules Remy, grand connaisseur des champignons et des truffes, partage dans cet ouvrage ses connaissances approfondies sur ces prcieux ingrdients culinaires. Des descriptions dtailles des espces, des conseils de reconnaissance et de cueillette sre, ainsi que des recettes savoureuses font de ce livre une ressource inestimable pour tout amateur de cuisine. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the “public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
