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Lecture Professional cooking (6/e): Chapter 23 - Wayne Gisslen

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Lecture Professional cooking (6/e): Chapter 23 - Wayne Gisslen

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Chapter 23 - Hors d’oeuvres . This chapter deals not with first courses but primarily with special kinds of foods that are usually encountered away from the dinner table - foods that are the special domain of the pantry chef. They include finger foods such as canapés and relishes, indispensable accompaniments to receptions and parties.

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