In the Hands of a Chef

In the Hands of a Chef
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176
By:"Culinary Institute of America"
"Cooking"
Published on 2007-12-26 by John Wiley & Sons

The following terms are associated primarily with the beef \u003cb\u003etenderloin\u003c/b\u003e: \u003cbr\u003e\nChateaubriand Chateaubriand is a thick cut (weighing approximately 10 ounces, \u003cbr\u003e\nmeant to serve 2 people) taken from the middle of the fillet. It is traditionally grilled \u003cbr\u003e\nand then ...

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The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

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