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01
Mastering the art of French cooking
2009, Knopf
in English
- Updated, Fortieth anniversary ed.
0375413405 9780375413407
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02
Mastering the art of French cooking
2009, Knopf
Hardcover
in English
- Updated, Fortieth anniversary ed.
0375413405 9780375413407
|
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03
Mastering the art of French cooking
2001, Knopf
in English
- Updated, Fortieth anniversary ed.
0375413405 9780375413407
|
eeee
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04 |
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05
Mastering the art of French cooking
1983, Knopf, Alfred A. Knopf
in English
- Updated ed.
0394721144 9780394721149
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06
Mastering the Art of French Cooking
1978, Penguin Books, Limited
in English
0140461191 9780140461190
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07
Mastering the Art of French Cooking
1977, Penguin Books, Limited
in English
0718114035 9780718114039
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08 |
zzzz
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09 |
zzzz
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10 |
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Book Details
Table of Contents
Kitchen Equipment.
3
Definitions.
11
Ingredients.
15
Measures.
20
Temperatures.
24
Cutting: Chopping, Slicing, Dicing and Mincing.
26
Wines.
31
Chapter I - Soups.
37
Chapter II - Sauces.
54
Chapter III - Eggs.
116
Chapter IV - Entrées and Luncheon Dishes.
139
Chapter V - Fish.
207
Chapter VI - Poultry.
234
Chapter VII - Meat.
288
Chapter VIII - Vegetables.
421
Chapter IX - Cold Buffet.
536
Chapter X - Desserts and Cakes.
579
Index.
follows page 684
Edition Notes
Includes index.
Classifications
The Physical Object
ID Numbers
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- Created July 25, 2009
- 8 revisions
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April 12, 2012 | Edited by VacuumBot | Upgraded classification list to dict |
August 19, 2010 | Edited by IdentifierBot | added LibraryThing ID |
April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
July 25, 2009 | Created by ImportBot | Imported from Library of Congress MARC record |