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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 Pocket, 1984. Paperback. Condition: New. Never used!. Seller Inventory # P110671504959
Book Description Pocket, 1984. Condition: New. book. Seller Inventory # MB011W9EN3W
Book Description Pocket. PAPERBACK. Condition: New. 0671504959 New Condition. Seller Inventory # NEW7.0249161