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Lecture Professional cooking (6/e) - Chapter 19: Legumes, grains, pasta, and other starches

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Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains. |

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