Author: BENOIT, MADAME
Title: Library of Canadian Cooking (12 vols)
Description: Quebec, Les Messageries du St. Laurent. 1972. Hardcover, 4to - over 9¾" - 12" tall. Book, English Text throughout. 12 Vols. 1. Kitchen ARithmetic, hors d'oeuvres and canapes, Soups, How to cook meat. 2. Beef (contd), Lamb, Veal, Pork, Ham. 3. Poultry and ##small Game, Venison, Garden Barbecues, Roasting, Chafing Dishes, Eggs. 4. Egg (contd), Green Vegetables, 5. Green Vegetables (contd), Dried Vegetables, Fish and Shellfish, Electric Blender, Hot and Cold Sauces, Herbes and Food Seasoning. 6. Spices, Sandwiches, Macaroni, Spaghetti and Doughnuts, Rice Dishes. 7. Cookies, Pastry, Pies. 8. Cakes, Decorating, Cream, Syrups,Sauces for Desserts,Salads, Pickles. 9. Preserves, Hot and Cold Souffles, Desserts, Ice Cream. 10. Ice Cream (contd), Candiesd, Pressure Cooking, James and Jellies, Health Foods, Freezing. 11.Cheese Beverages,Wines, Home Made Wines, Menu Suggestions, 12, Questions and Answeres, Tips for Young Marrieds, Dictionary of Culinary Terms, Alphabetical Index. Good Condition, spines slightly sunned/aged. but not rubbed. Note: Non-U.K. buyers please contact us for postage charges. Good/No Jacket.

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