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Students have asked for this for years. Now, after over 3 decades of teaching, I published my classroom recipes plus the ones I use at home, over 100 recipes in all. Includes appetizers, soups, stocks, seasoning blends, salads, eggs, entrees, pasta sauces and fillings, side dishes, basic baking, and desserts. Also includes lots of info and tips on pantry & fridge staples, secret ingredients, cookware & equipment, knives & sharpening, measuring by hand, using fresh herbs, and cooking with wine. There is also a companion web site www.AtTheStove.com
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Don Dickey studied bread making with award-winning baker Michael Jubinsky of Stone Turtle Baking and Cooking School. He has also studied Chinese, French, Italian, Japanese, and Mexican cuisines as well as taken advanced courses in puff pastry and international wines. Don has been teaching culinary arts in the Greater Hartford area for over 30 years. His students currently number well over 2,500 and the roster grows every semester. Don also runs Party to Cook, a company he founded to combine culinary instruction and fun in party format for both adults and children. Career highlights include baking bread for the great Julia Child and her husband and making bread tips shows for WHC-TV. For more information please visit: www.AtTheStove.com
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