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Classic cooking methods are the bedrock of the successful and innovative culinary professional. Deepen your understanding of the all-important cooking fundamentals with this third in a series of three DVD's by the Culinary Institute of America - Moist Heat: Steaming, Submersion Cooking, Braising & Stewing |
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| Click here for more details about Chef Training DVD: Moist Heat Cooking Methods by the Culinary Institute of America | ||||||||
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