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Jacques Pepin's La technique complete

Author: Jacques Pépin
Publisher: New York : Black Dog & Leventhal Publishers, ©2001.
Edition/Format:   Print book : English
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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Document Type: Book
All Authors / Contributors: Jacques Pépin
ISBN: 1579121659 9781579121655
OCLC Number: 459809692
Description: viii, pages : illustrations ; 24 cm
Other Titles: Technique complete
Technique complete
Responsibility: by Jacques Pepin.

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