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The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
The New American Chef: Cooking with the Best of Flavors and Techniques from Around the World
Andrew Dornenburg
Karen Page
ISBN: 978-0-471-36344-6
©2003
448 pages
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Description  |  Author Info  |  Table of Contents  |  Detailed Contents  |  Hallmark Features  |  Reviewer Comments
Table of Contents
  1. China: Eastern Techniques and a Yin-Yang Balance.
  2. France: Western Techniques and Savoir-Faire.
  3. India: The Masterful Use of Spices.
  4. Italy: Procuring the Best Ingredients.
  5. Japan: Celebrating the Seasons Through All the Senses.
  6. Mexico: Where Chiles Reign Supreme.
  7. Morocco: Feasting in Comfort with Family and Friends.
  8. Spain: Letting Ingredients Taste of What They Are.
  9. Thailand: Balancing Strong Flavors and Aromatics.
  10. Vietnam: Encouraging Diner to Play with Their Food.
 

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