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La patisserie du XIXe siecle, les matrices
by Berry Farah
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La patisserie du XXIe siecle
by Berry Farah
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La patisserie du XXIe siecle, au coeur de la structure des bases de la patisserie
by Berry Farah
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Petit manuel technologique des glaces pour innover
by Berry Farah
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Jeux de Texture
by Berry Farah
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NeoCacao
by Berry Farah
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