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Good cooking.

Author: Nicholas Roosevelt
Publisher: New York, Harper [1959]
Edition/Format:   Print book : English : [1st ed.]View all editions and formats
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Genre/Form: Authors' presentation inscriptions (Provenance)
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Nicholas Roosevelt
OCLC Number: 1451779
Description: 340 pages 22 cm
Contents: "The "how" of good cooking --
Serviceable soups --
The versatile omelet --
The useful soufflé --
Embellishing scrambled eggs --
Fish at its best --
Meats as main courses --
Various casseroles --
Meat loaves and hashes --
Some uses of poultry --
Rice in varied forms --
The fattening pastas --
Vegetables --
Salads and dressings --
Essential sauces --
Ending a meal --
Breads and pancakes --
In conclusion.

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