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Popular French cookery.

Author: Mary Berry
Publisher: London, Octopus Books, 1972.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Over 100 recipes presented by Berry, who studied at the Cordon Blue in Paris. She explains the use of wine, garlic, herbs and other characteristic ingredients in French cooking.
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Document Type: Book
All Authors / Contributors: Mary Berry
ISBN: 0706400747 9780706400748
OCLC Number: 591185
Description: 127 pages color illustrations 24 cm
Contents: Weights and measures --
Introduction --
Curtain raisers: beginnings --
Top of the bill of fare --
Supporting roles: vegetables and salads --
Intermission: cakes and pastries --
Last act: desserts.

Abstract:

Over 100 recipes presented by Berry, who studied at the Cordon Blue in Paris. She explains the use of wine, garlic, herbs and other characteristic ingredients in French cooking.

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