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The new cook

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This volume provides basic information for the new cook, from choosing the most useful equipment, to selecting and preparing essential ingredients.

It explains how to boil, scramble, fry and poach an egg, and gives key recipes accompanied by step-by-step photographs.

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Product Details
DK
075130462X / 9780751304626
Hardback
641.5
09/10/1997
England
English
168p. : col. ill.
29 cm
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