Dallas Public Library
Abramowitz-Moreau, Carmella
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Abramowitz-Moreau, Carmella
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Abramowitz-Moreau, Carmella
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Baklava to tarte tatin, a world tour in 110 dessert recipes, Bernard Laurance ; recipe photography by Amélie Roche ; translated from the French by Carmella Abramowitz Moreau
Chocolate, recipes and techniques from the Ferrandi School of Culinary Arts, Ferrandi Paris ; photography by Rina Nurra ; translated by the French by Ansley Evans and Carmella Moreau
Cooking for kids, from babies to toddlers : simple, healthy, and natural food, Alain Ducasse, Paule Neyrat, Jérôme Lacressonnière ; photography, Rina Nurra ; styling, Lissa Streeter ; illustrations, Christine Roussey ; art direction, Pierre Tachon
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Baklava to tarte tatin, a world tour in 110 dessert recipes, Bernard Laurance ; recipe photography by Amélie Roche ; translated from the French by Carmella Abramowitz Moreau
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