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ADAMS, CHARLOTTE The Four Seasons Cookbook
Holt Rinehart & Winston Inc, NY, 1971, 1st Ed. Hardbound, Ill: Arie deZanger. Special Consultant James Beard. Photography by Arie deZanger. Cooking for the seasons, from appetizers to desserts. Includes fundamentals of wines for cooking; herbs and spices; stocks; soup garnitures; sauces; sweet sauces; pastries and batters; dessert basics; basic souffles; a glossary of cooking terms; weights and measures equivalents; sources of ingredients; and index. Also a wine list selection by season from James Beard. Beautiful, full color photographs. LCCN 74-148523. 319 Pgs. Description text copyright 2003 ISBN: 0030802644. Nr Fine. No DJ. 4to..
Offered for EUR 11.70 = appr. US$ 14.82 by: Booksforcomfort.com - Book number: 6718
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