Description
Explains cooking techniques, identifies utensils and equipment, and provides recipes featuring a variety of foods
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Cooking A to Z - first choice of more than 250,000 home cooks, professional chefs, food enthusiasts, and cookbook collectors; winner of James Beard and International Association of Cooking Professionals awards - now has a vibrant new look and feel, updated information, new recipes, and nearly 550 mouthwatering photographs. This newly revised classic covers basic cooking techniques and terms from al dente to zest, then demonstrates their use in more than 800 exceptional recipes ranging from adobo to zabaglione.
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