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La technique : the fundamental techniques of cooking : an illustrated guide

Author: Jacques Pépin
Publisher: New York : Quadrangle/New York Times Book Co., ©1976.
Edition/Format:   Book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Pépin, Jacques.
Technique.
New York : Quadrangle/New York Times Book Co., ©1976
(OCoLC)760838015
Document Type: Book
All Authors / Contributors: Jacques Pépin
ISBN: 0812906101 9780812906103
OCLC Number: 2423333
Notes: Includes index.
Description: 470 pages, [4] leaves of plates : illustrations ; 30 cm
Contents: Shellfish and fish --
Vegetables --
Poultry and meat --
Carving --
Desserts and pastry.
Responsibility: Jacques Pépin ; photographs by Léon Perer.

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