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The New Making of a Cook: The Art, Techniques and Science of Good Cooking
The New Making of a Cook The Art Techniques and Science of Good Cooking
Author: Madeleine Kamman
The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in today's homes and professional kitchens, from julienning vegetables to roasting meats ...  more »
ISBN-13: 9780025606586
ISBN-10: 0025606581
Pages: 832
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Publisher: Macmillan General Reference
Book Type: Hardcover
Members Wishing: 0
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