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This culinary guide offers detailed instructions on preparing various dishes, emphasizing methods from Italian, Spanish, and French cuisines. It covers the dressing of meats and fish, the art of sauce-making, and pastry preparation, providing a comprehensive resource for both novice and experienced cooks. The book highlights traditional techniques and recipes, aiming to elevate the reader's cooking skills and enhance their culinary repertoire.
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The Compleat Cook, Nathaniel Brook
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- Pubblicato
- 2010
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