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Автор: I. Rombauer
Издательство: Sribner
Год: 2000
Формат: pdf
Страниц: 128
Размер: 87 Mb
Язык: english
Organizes chapters by technique, including roasting, broiling, baking, sauteing and stir-frying, braising, frying, and grilling, with recipes for stuffings, sauces, marinades, and gravies.
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