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Seared to perfection : the simple art of sealing in flavor /

Main Author: Vaserfirer, Lucy.
Format: Book
Language: English
Published: Boston, Mass. : The Harvard Common Press, 2010
Contents: The basics of searing -- Beef -- Pork -- Lamb -- Chicken, duck, and quail -- Seafood -- Vegetables, tofu, and fruit -- Side dishes -- Resources -- Measurement equivalents.
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Princeton Adult Nonfiction 641.7 Vas Available

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