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French cooking for pleasure

Author: Mary Reynolds
Publisher: London ; New York : Hamlyn, 1966.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Mary Reynolds
ISBN: 0600012999 9780600012993
OCLC Number: 9245968
Notes: Maps on end papers.
Includes index.
Description: 152 pages : illustrations (some color) ; 29 cm
Contents: Introduction --
Weights and measures --
Kitchen equipment --
Hors-d'oeuvre --
Soups --
Pâtés and terrines --
Eggs --
Cheeses --
Fish and shellfish --
Meats --
Casseroles --
Poultry and game --
Vegetables --
Herbs for French cooking --
Salads --
The cold table --
Sauces, flavoured butters --
Savoury pastries, entrées --
Sweets and ices --
Pastries and biscuits --
Wines --
Ingredients.
Responsibility: Mary Reynolds ; illustrator Rosemary Aldridge.

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