GET YOUR HANDS ON THIS KILLER BOOK

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Paulfromportland

The only "problem" with making Beef Bourguignonne is not starting too early on that "one for pot, one for the chef" with the Burgundy. But, then, with some chefs, it is never too early to begin. And, tomorrow we can start anew with Coq au Vin.

blue girl

I love to cook and drink wine at the same time!

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