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Index
FOREWORD BY PAUL JAMINET
INTRODUCTION
CHAPTER 1: DIET AND KITCHEN FUNDAMENTALS
CHAPTER 2: SAUCES, CONDIMENTS, AND OTHER BASICS
CHAPTER 3: VEGETABLES
CHAPTER 4: STARCHES
CHAPTER 5: RED MEATS
CHAPTER 6: PORK
CHAPTER 7: POULTRY AND EGGS
CHAPTER 8: SEAFOOD
CHAPTER 9: FRUITS AND DESSERTS
INDEX AND ENDNOTES
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