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Ebook Practical professional cookery (Revised third edition): Part 2
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Continued part 1, part 2 of ebook "Practical professional cookery (Revised third edition)" provides readers with contents including: poultry; game; cold dishes and buffet work; salads and salad dressings; vegetables; jerusalem artichokes, mixed vegetable dishes; potatoes; canapes, sandwiches and savouries; pastry and sweet dishes; preparation losses and portion guide; basic and miscellaneous preparations;...
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