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This is my favorite or I might say couldn't do without it, though I don't use it all that much anymore, over the years it has been my go to when I needed to define a term or identify something in a recipe.
I have not had the time to go to a cooking school, as much as I would like to, James Beard's book, "Theory and Practice", is the next best thing. He tells you in detail, the how's and the why's of making all thing delicious. For anyone who loves to cook, this book is a must have.
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