Jacques Pepin New Complete Techniques
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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 an
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Type: BOOK - Published: 1986-04-01 - Publisher: Random House Value Pub
Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and proced