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Cooking at home with the Culinary Institute of America
Cooking at home with the Culinary Institute of America
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Publisher
Houghton Mifflin Harcourt
Publication Date
[2013]
Language
English
Book
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Table of Contents
From the Book - Revised edition.
Stock, soups, and sauces
Grilling, broiling, and roasting
Sautøing, pan frying, and deep frying
Steaming, poaching, simmering, boiling, braising, stewing
Cooking grains, pasta, and legumes
Eggs
Salads and sandwiches
Desserts and breads.
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Subjects
Subjects
Cookbooks
Cooking, American
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Contributors
Culinary Institute of America
ISBN
9780470587812
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