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The Penguin Dictionary of Cookery
The Penguin Dictionary of Cookery
Author: Rosemary Hume, Muriel Downes
Can you always understand your cookery-book? Do you know what it means when it talks of basting, blanching, barding, marinading, or glazing? Or includes in a recipe, a roux, a bouquet garni, a mirepoix, or court-bouillon? What is the difference between a casserole, a fricassee, and a ragout? Are you nonplussed when instructed to use a spatula, a...  more »
ISBN: 455128
Publication Date: 1966
Pages: 188
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Publisher: Penguin
Book Type: Paperback
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