The Basics

The Basics

Book - 2007
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Over 150 concise descriptions of the skills and techniques no cook should be without, from how to make fundamental sauces to how to master core cutting and preparation techniques, plus a collection of basic but astonishing recipes to try it all out.
Publisher: Hoboken, NJ : Melville House, 2007.
Edition: First U.S. edition.
ISBN: 9781933633183
Branch Call Number: 641.5 VER
Characteristics: 320 pages : color illustrations ; 17 cm


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