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Vegetables: Recipes and Techniques from the World's Premier Culinary College

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This complete collection features more than 150 recipes for soups, appetizers, salads, entrees, side dishes, and also includes a chapter devoted to sauces and relishes made from vegetables or perfect to serve with vegetables. Accompanied by 75 full-color photos.

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Vegetables: Recipes and Techniques from the World's Premier Culinary College
2007, Lebhar-Friedman, New York, NY

ISBN-13: 9780867309188

Hardcover

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