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Index
Title Page Copyright Notice Acknowledgments Foreword: Cooking with James Beard by Betty Fussell Introduction: “An American Attitude Toward Food” by James Beard Notes from the Editor FIRST COURSES AND COCKTAIL FOOD SOUPS SALADS BEEF AND VEAL PORK LAMB POULTRY AND GAME BIRDS FISH AND SHELLFISH EGGS PASTA VEGETABLES RICE, GRAINS, AND BEANS YEAST AND QUICK BREADS FRUITS HOT, COLD, AND FROZEN DESSERTS CAKES PIES AND TARTS COOKIES AND BARS BASIC STOCKS AND SAUCES Index Also by James Beard Copyright
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