JOC All New Rev. - 1997

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

ABOUT PORK \u003cb\u003eTENDERLOIN\u003c/b\u003e Pork \u003cb\u003etenderloin\u003c/b\u003e was traditionally sold attached to a \u003cbr\u003e\nbone-in loin roast, hiding beside the backbone. Since the 1980s, though, it has \u003cbr\u003e\nbeen increasingly available as a separate cut. \u003cb\u003eTenderloin\u003c/b\u003e is very low in ...

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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

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