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http://worldcat.org/entity/work/id/483183131

Escuela de chefs : técnicas paso a paso para la práctica culinaria

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about

contributor

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description

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  • "Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts."

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  • "Escuela de chefs : técnicas paso a paso para la práctica culinaria"

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