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Index
Title Page Frontispiece Dedication Table of Contents Introduction What to Think About Before You Start, & While You are Cooking
Deciding What to Cook The Habit of Tasting, & Finding Flavor Balance The Practice of Salting Early On Weighing & Measuring Consider Your Tools Choosing the Wines by Gerald Asher
Stocks & the Sauces they Make Possible Dishes to Start a Meal Leafy Salads Soups Eggs Starchy Dishes Vegetables, Savory Fruit Dishes, Pickles & Preserves Sauces & Relishes Seafood Poultry Beef, Lamb, Pork, & Rabbit Sausage & Charcuterie A Simple Cheese Course Desserts & Pastry Notes on Frequently Used Ingredients & Related Techniques Sources & Resources Selected Bibliography Acknowledgments Illustrations Index A Note About the Author Copyright
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