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Index
ACKNOWLEDGMENTS
FOREWORD BY BOBBY FLAY
INTRODUCTION
ABOUT THE CHEF BY MICHAEL RUHLMAN
BECOMING A BETTER COOK
STARTERS
SOUPS AND SANDWICHES
SALADS
PASTA, GNOCCHI, AND RISOTTO
CHARCUTERIE
PICKLES
STOCKS, SAUCES, AND CONDIMENTS
SIDE DISHES
FISH
MEAT
FAMILY MEAL
SOURCES
INDEX
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