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Eric Treuille

Eric Treuille was born in Cahors in southwest France. At the age of 13, he was apprenticed to the city's charcuterie-traiteur (caterer). There he mastered the art of classic French cooking, going on to complete his culinary studies in Paris. He has worked as a chef from Paris to London and is the author of several books including DK's "Hors d'Oeurveres," "Grilling," and "Ultimate Bread," As the owner of a spice business with an extensive inventory of over 1,800 herbs and spices, Birgit Erath...See more

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