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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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252178,749 (4.38)None
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.

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I can't say I've learned much from this book yet. It's more intruiging than educational, at least so far. ( )
  BrianDewey | Aug 7, 2007 |
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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.

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