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Ken Albala
A food historian and a recipe tester revisit old-fashioned cooking and provide recipes and techniques for making food the inconvenient and difficult-but highly rewarding-way, from pickles to pastry dough.
| Publisher | Perigee |
|---|---|
| Pages | 233 |
| Search language | english |
| ISBN_13 | 978-0-399-53588-8 primary |
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