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James Beard's Theory and Practice of Good Cooking

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James Beard's Theory and Practice of Good Cooking

The contents include: Good Cooking Needs Good Tools; Boiling; Roasting; Broiling and Grilling; Braising; Sauteing; Frying; Baking; Thickeners and Liaisons; Noncooking; Chilling and Freezing; Cooking Terms and Methods; The Concordance; Carvings.
Country USA
Brand Random House Value Publishing
Manufacturer Random House Value Publishing
Binding Hardcover
ReleaseDate 1990-03-25
UnitCount 1
EANs 9780517695258

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Country	USA
Brand	Random House Value Publishing
Manufacturer	Random House Value Publishing
Binding	Hardcover
ReleaseDate	1990-03-25
UnitCount	1
EANs	9780517695258