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How to Saute
How to Saute
Author: Editors of Cook's Illustrated Magazine, John Burgoyne, Jack Bishop
An illustrated step-by-step guide to sauting chicken, turkey, and veal cutlets; pork medallions; steaks; fish fillets and steaks; shrimp; and scallops
ISBN-13: 9780936184395
ISBN-10: 0936184396
Publication Date: 2000
Pages: 96
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Publisher: Boston Common Press
Book Type: Hardcover
Members Wishing: 1
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