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By Alma Lach
Published 1974
Most cookbooks have separate chapters on such items as definitions, equipment, and measurements. In such an organization the cook must know at what category to look for the answer to a question. Believing that such an arrangement is awkward to use, I have put the terms, or words, that may not be known to you into this one section.
Procedures that apply to particular recipes appear in the recipes where they are needed. For example, the cure for curdled mayonnaise appears in the mayonnaise section and not in some remote part of the book.
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