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Jacques Pepin's complete techniques : more than 1,000 preparations and recipes, all demonstrated in thousands of step-by-step photographs

Author: Jacques Pépin
Publisher: New York : Black Dog & Leventhal Publishers, ©2001.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jacques Pépin
ISBN: 1579121659 9781579121655
OCLC Number: 45827878
Description: viii, 830 p. : ill. ; 24 cm.
Contents: Shellfish and Fish --
Vegetables --
Poultry and Meat --
Carving --
Breads --
Pastry and Dessert.
Other Titles: Complete techniques
Responsibility: photographs by Léon Perer.
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Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast.  Read more...

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