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James Beards Theory and Practice of Good Cooking by James Beard
James Beards Theory and Practice of Good Cooking

James Beard

James Beards Theory and Practice of Good Cooking

James Beard with Karl Stuecklen

465 pages first pub 1977 (editions)

nonfiction informative inspiring medium-paced
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Description

Based on Beard's 30 years of teaching experience, this volume is an authoritative kitchen reference featuring in-depth information on basic cooking techniques-from boiling, roasting, sautéing, and grilling to chilling and freezing. With recipes gr...

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