The Science of Good Cooking (Cook's Illustrated Cookbooks)
Bacon, Scallion, and Caramelized Onion Dip
Page 284
| Course Type: Appetizers
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The Science of Good Cooking (Cook's Illustrated Cookbooks)
By The Editors of America's Test Kitchen and Guy Crosby Ph.D
Cook's Illustrated - 2012
ISBN: 1933615982
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