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Sauces
Foreword to the Basic Culinary Preparations
Appears in
Published 1903
This book is written for all who practise the art of cookery, but nevertheless at the very outset it is felt necessary to say something about the basic culinary preparations which play such an important part in the work of the kitchen.
These culinary preparations define the basic fundamentals and the requisite ingredients without which nothing of importance can be attempted. It is for this reason that they are so important and why they occupy such a place in the work of the cook who wishes to be successful.
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