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Index
Dedications
Contents
Introduction: Mise en Place
Chapter One: Braise
Chapter Two: Coddle
Chapter Three: Roulade
Chapter Four: Pickle
Chapter Five: Consommé
Chapter Six: Ballotine
Chapter Seven: Entremets
Chapter Eight: Pressure Cooker
Chapter Nine: Fond
Chapter Ten: Dry-Aged
Chapter Eleven: Aperitif
Chapter Twelve: Bain-Marie
Chapter Thirteen: Marinate
Chapter Fourteen: Terrine
Chapter Fifteen: Barding
Chapter Sixteen: Au Jus
Acknowledgments
About the Author
Credits
Copyright
About the Publisher
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