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| This guide to the fusion of flavours, textures and colours in Thai cuisine, is presented including instructions on how t...
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"The Culinary Institute of America is the nation's most influentialtraining school for professional cooks."
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170 cheeses -old favorites and new- are explained, paired,and devoured in this lively tell-all, from Philadelphia'...
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| Everyone is always looking for new and interesting recipes for appetizers, and in this book you'll find hundreds of dips...
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| Introduces detailed recipes for more than 250 easy-to-prepare but taste-tempting canapés and appetizers, along with menu...
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| Offers a brief history of restaurants, describes the experiences and qualifications of food critics, and identifies favo...
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| The culinary editor of New York magazine lays out an attractive, savory array of more than eighty hors d'oeuvres and app...
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