JOC All New Rev. - 1997
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1136
By:"Irma S. Rombauer","Marion Rombauer Becker","Ethan Becker","Maria Guarnaschelli"
"Cooking"
Published on 1997-11-05 by Simon and Schuster
Figure on 5 to 8 ounces of boneless, trimmed \u003cb\u003esirloin\u003c/b\u003e per person. Because roasts \u003cbr\u003e\nfrom the \u003cb\u003esirloin\u003c/b\u003e include several kinds of muscles, there may be some variation in \u003cbr\u003e\nlevels of doneness throughout the roast. Position a rack in the center of the oven.
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Information on foods and cooking techniques accompanies recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts
This Book was ranked 14 by Google Books for keyword sirloin.
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