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Book Details
Table of Contents
The history of the garde manger
Cold sauces and cold soups
Salads
Sandwiches
Cured and smoked foods
Terrines, pat̂eś, galantines, and roulades
Cheese
Hors d'oeuvre
Appetizers
Condiments, crackers, and pickles
Basic recipes
Edition Notes
Includes bibliographical references (p. 443-445) and index
Classifications
The Physical Object
ID Numbers
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Feedback?December 19, 2023 | Edited by ImportBot | import existing book |
October 17, 2022 | Edited by ImportBot | import existing book |
November 28, 2020 | Edited by MARC Bot | import existing book |
July 8, 2020 | Edited by ImportBot | import existing book |
February 6, 2019 | Created by MARC Bot | import existing book |