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Basic techniques for cooking everything from appetizers to desserts are fully illustrated, teaching the proper methods for julienne, straining sauces, curing and smoking fish and meat, and other skills essential for the preparation of food
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Book Description Macmillan, 1983. Hardcover. Condition: New. Never used!. Seller Inventory # P110333359054
Book Description Macmillan, 1983. Condition: New. book. Seller Inventory # M0333359054