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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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Introduces every technique used in today's homes and professional kitchens--from julienning vegetables to roasting meats, from steaming fish to baking bread--including low-fat cooking methods as well as culinary indulgences.
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| Detail | Value |
|---|---|
| Author | Madeleine Kamman |
| Binding | Hardcover |
| Label | William Morrow Cookbooks |
| Languages | English |
| List Price | $40.00 |
| Manufacturer | William Morrow Cookbooks |
| Number Of Items | 1 |
| Number Of Pages | 1248 |
| Product Group | Book |
| Product Type Name | ABIS_BOOK |
| Publication Date | 1997-11-01 |
| Publisher | William Morrow Cookbooks |
| Studio | William Morrow Cookbooks |
| Title | The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking |
| Release Date | 1997-11-05 |
| Format | Bargain Price |
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