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The New Making of a Cook: The Art, Techniques, and Science of Good Cooking
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The New Making of a Cook: The Art, Techniques, and Science of Good Cooking Hardcover - 1997

by Madeleine Kamman; Pamela Hoenig (Editor)


From the publisher

Filled with low-fat cooking tips and hints, along with hundreds of recipes th extract maximum flavor from the least required amount of fat, this revised cookbook teaches every technique used in today's homes and professional kitchens. Tour.

Details

  • Title The New Making of a Cook: The Art, Techniques, and Science of Good Cooking
  • Author Madeleine Kamman; Pamela Hoenig (Editor)
  • Binding Hardcover
  • Edition First Edition
  • Pages 1228
  • Volumes 1
  • Language ENG
  • Publisher William Morrow & Company, New York
  • Date 1997-11
  • Illustrated Yes
  • ISBN 9780688152543 / 0688152546
  • Weight 5.15 lbs (2.34 kg)
  • Dimensions 10.26 x 8.26 x 2.29 in (26.06 x 20.98 x 5.82 cm)
  • Library of Congress Catalog Number 96037452
  • Dewey Decimal Code 641.5
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

by Madeleine Kamman

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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

by Madeleine Kamman

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The New Making of a Cook : The Art, Techniques, and Science of Good Cooking

The New Making of a Cook : The Art, Techniques, and Science of Good Cooking

by Madeleine Kamman

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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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by Madeleine Kamman

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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

by Madeleine Kamman

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The New Making of a Cook : The Art, Techniques, and Science of Good Cooking

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The New Making of a Cook : The Art, Techniques, and Science of Good Cooking

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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

by Madeleine Kamman

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ISBN 10 / ISBN 13
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