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Lecture Professional cooking (6/e) - Chapter 18: Potatoes
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Chapter 18 - Potatoes. Because we eat them often and have devised a great many ways of preparing them, starchy foods require extra study beyond that which we have given to other vegetables. In this chapter, we turn our attention primarily to the preparation of our most important vegetable, the potato.
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Professional cooking Lecture Professional cooking Cooking skill Cooking methods Understanding potatoes Cooking potatoesGợi ý tài liệu liên quan:
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