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Jacques Pepin's the art of cooking.

Author: Jacques Pépin
Publisher: New York : Knopf, 1987-1988.
Edition/Format:   Book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
Recipes with step-by-step directions and photographs present the most important cooking techniques, covering charcuterie and salads, breads, pastries, cakes, and other desserts.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Jacques Pépin
ISBN: 039454658X 9780394546582 0394546598 9780394546599
OCLC Number: 15223537
Notes: Includes index.
Description: 2 volumes : color illustrations ; 29 cm
Contents: V. 1. Stocks and soups ; Eggs ; Shellfish and fish ; Poultry and game ; Meat --
v. 2. Cold charcuterie, salads & condiments ; Breads ; Pastries (savory & sweet) & petits fours ; Cakes, souffles & other desserts.
Other Titles: Art of cooking.
Art of cooking

Abstract:

Recipes with step-by-step directions and photographs present the most important cooking techniques, covering charcuterie and salads, breads, pastries, cakes, and other desserts.

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