Provides instructions for hundreds of culinary techniques including separating eggs, lining cake pans, preparing chicken for broiling, and making rib roast. Title: Jacques P?in's Complete Techniques Author: Pepin, Jacques/ Perer, Leon (PHT) Publisher: Black Dog & Leventhal Pub Publication Date: 2001/05/01 Number of Pages: 830 Binding Type: HARDCOVER Library of Congress: 2001025066 BRAND : PEPIN, JACQUES/ PERER, LEON (PHT SKU : 9781579122201 UPC : 9781579122201
|