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by jfim
1805 days ago
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> The Professional Chef It's a great book. Most of the recipes do need to be scaled for home purposes (eg. soup recipes are one US gallon, mains are "makes 10 servings"). One of the neat things about the book is that many of the techniques illustrated end with "evaluate the quality of the finished product," which serves as a reminder to check what was done and how it can be improved. |
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