continents. They have all
contributed something to
this book, be it a
technique, a trick, or a
recipe. Chefs have a strong
sense of brotherhood, and
now it is my turn to share
with you what they have
shared with me. In the
course of my quest for the
title of Meilleur Ouvrier de
France (Best Craftsman in
France) I am grateful to
chris devlin
(Chris Devlin)
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