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Cooking for Fifty: The Complete Reference and Cookbook (Paperback)

by Chet Holden (Author) "Broiling is a dry-heat cooking method that is ideal for tender, relatively thin cuts of meat, poultry, seafood, and some vegetables..." (more)
Key Phrases: includes bone weight, marination time, leaf lettuce cups, Menu Category, Preparation Time, Nutrient Analysis Calories (more...)

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