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Hors d'oeuvres & appetizers

Hors d'oeuvres & appetizers

Chuck Williams

About this book

Introduces useful equipment and techniques for making appetizers, and shares recipes featuring cheese, eggs, vegetables, fish, shellfish, poultry, and meat.

Details

OL Work ID
OL16023385W

Subjects

Appetizers

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Open Library
Book data from Open Library. Cover images courtesy of Open Library.