Sauces, Salsas & Relishes

Sauces, Salsas & Relishes
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141
By:"Rick Rodgers"
"Cooking"
Published on 2005 by Simon and Schuster

The medium-thick version has the most uses in a contemporary kitchen, and it is \u003cbr\u003e\nthe \u003cb\u003esauce\u003c/b\u003e made here. ... White pepper is slightly milder than \u003cb\u003eblack pepper\u003c/b\u003e, and its \u003cbr\u003e\npale color doesn't give the \u003cb\u003esauce\u003c/b\u003e a speckled appearance the way \u003cb\u003eblack pepper\u003c/b\u003e ...

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A richly illustrated series of cooking manuals utilizes hundreds of full-color photographs and instructions to take readers through the fundamental steps and techniques of cooking, from the basics to more complex variations, accompanied by dozens of delicious recipes and a special \

This Book was ranked 25 by Google Books for keyword blackpepper sauce.

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