James Beard's Theory & Practice of Good Cooking
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Detailed commentaries on all the basic techniques of cooking are followed by recipes that lavishly apply the principles of boiling roasting broiling braising sauteing frying and baking
Product details
- Publisher
- My Store
- Publication date
- March 12, 1977
- ISBN-10
- 0394484932
- ISBN-13
- 9780394484938
- Item Weight
- 28.0 oz
- Dimensions
- in
