The Culinary Arts Institute Cookbook - 1985 Hardcover
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"An encyclopedia of over 4400 recipes with more than 500 color photographs." Includes special recipes for microwave ovens, woks, fondues, crocks, crepe pans, outdoor grills, chafing dishes and food processors.
- Appetizers
- Sauces, Stocks & Dressings
- Salads
- Soups
- Breads
- Pasta, Grains & Dumplings
- Cheese & Eggs
- Vegetables
- Beef & Veal
- Lamb
- Pork
- Mixed, Ground & Specialty Meats
- Poultry
- Seafood
- Cakes & Tortes
- Pies
- Desserts
- Cookies
- Beverages
- Microwave Cooking
- Index
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