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Cargando... The New York Times International Cook Bookpor Craig Claiborne
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This gourmet cookbook for the home kitchen has been revised and updated and includes hundreds of new recipes. No se han encontrado descripciones de biblioteca. |
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Not only are the recipes well-tested, which ensures me that I will always have a delicious and attractive result, but also, the three-fold organization of the cookbook really facilitates my recipe "excursions." The recipes themselves are collated by country, alphabetically from Armenia to the United States. A second tier of organization, by recipe title, consists of 13 "Categories" ranging from Appetizers through Beverages, and some of the Categories are further subdivided. For example, under Vegetables, recipe titles are listed by specific vegetables. The final tier of organization is a traditional index with listings both by recipe name and by critical ingredient.
This is a cookbook that can be just as valuable to a beginner as to an experienced cook. ( )