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Cheese and savouries

Author: Rosemary Hume; Muriel Downes; Cordon Bleu Cookery School.
Publisher: London, British Printing Corporation, 1972.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Rosemary Hume; Muriel Downes; Cordon Bleu Cookery School.
ISBN: 0356043614 9780356043616
OCLC Number: 746552
Notes: "These recipes have been adapted from the Cordon Bleu Cookery Course published by Purnell in association with the London Cordon Bleu Cookery School."
Includes index.
Description: 143 pages color illustrations 22 cm
Responsibility: [compiled by Rosemary Hume and Muriel Downes].

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