Carpaccio [Relié] Auteur: Vittorio Sgarbi - ISBN:
2867461146 - Langue: Français
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Translated from the Italian by Jay Hyams. Numerose tavole a colori a piena e doppia pagina e ill. in nero. Con il Catalogo generale dell'Artista. Senza data, pubblicazione del 1994 circa 4to pp. 270 ril tela, sovrac (cloth, DJ)
Carpaccio Wikipedia the free encyclopedia Carpaccio is a dish of raw meat or fish such as beef veal venison salmon or tuna thinly sliced or pounded thin and served mainly as an appetizer Contents 1 Beef Carpaccio Recipe Alton Brown Food Network Get this all star easy to follow Beef Carpaccio recipe from Alton Brown
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