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Phillippe Conticini, Fruitier des Froutes Rouges

June 4, 2014

Author:
Albert Mañé

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The Magazine of Haute Pâtissere is a biannual magazine, published by Books For Chefs, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.

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