Hardcover; Published 5/26/2003; 224 Pages; ISBN 9780764156182
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The author gives instructions for more than 250 food preparation techniques that apply to all major food groups. Though this reference guide is not primarily a cookbook, it does include several tempting sample recipes that offer readers a chance to practice their newly acquired skills. The author’s perspective is international, bringing together the tastes and techniques of many different cultures. The spiral binding keeps pages open and flat, so home chefs can refer to instructions while performing kitchen tasks. More than 600 color photographs illustrate the techniques.
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