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Tables of Contents for Jacques Pepin's Complete Technique
Chapter/Section Title
Page #
Page Count
Introduction
vii
Equipment
1
4
The Basics
5
152
Shellfish and Fish
157
111
Vegetables
268
83
Poultry and Meat
351
179
Carving
530
21
Breads
551
30
Pastry and Dessert
581
234
Conversion Tables
815
4
Index
819