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Hey kids, do you like science? Voted Cookbook of the Year by the James Beard Foundation and the IACP, this is a masterclass (at nearly a whopping 1000 pages) on cooking techniques. Just some of the topics introduced: knife skills, butchery, choosing produce, storing food, plus grilling, braising, roasting, and yes, the Maillard reaction. Recipes throughout demonstrate these skills and have one thing in common: perfect results.


Format Hardback 960 pages

Published 23 Feb 2016

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