Video Cassette - 2001 ; 2005
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Gives the basic recipes for the five most commonly used condiments: mustard, ketchup, chutney, relish, and pickles, and explores variations on these recipes. Discusses the various uses of condiments in hors d'oeuvre and appetizers.
Publisher: New York : Food & Beverage Institute, Culinary Institute of America, c2001 ; Vancouver : Image Media [distributor], 2005
Characteristics: 1 videocassette (26 min.) : sd., col. ; 1/2 in. (VHS)


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