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Entrees
Entrees cookbook The entrée . . . it's the focal point of a meal, where it all begins.

And how fitting that the first in Dierbergs' series of cookbooks begins with. Crab-Stuffed Beef Tenderloin with Jack Daniel's Sauce, Herb-Rubbed Pork Chops, Chai-Glazed Salmon, Campanelle with Asparagus and Pine Nuts, Chicken Breasts with Wild Mushroom Stuffing...more than 55 mouth-watering recipes.

From Dierbergs School of Cooking, St. Louis' food professionals famous for trusted, delicious recipes comes this first in a collection of cookbooks. They're sure to be a kitchen essential, inspiring everything from from the casual occasion to the impressive dinner party.

Hardcover
Four-color
96 pages


Sold in Dierbergs stores, or
For online order inquiries and current pricing:
publications@dierbergs.com
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