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Successful mass cookery and volume feeding. 1 2 3 4 5. Want to Read. Are you sure you want to remove Successful mass cookery and volume feeding. from your list? Successful mass cookery and volume feeding. Published 1969 by Hayden Book Co. in Rochelle Park, .
And here is the book that, for more than forty years, has been teaching Americans ho.
And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable.
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The queen of cookery says we don't need more recipe books, but she . Yet if you look, the bookshops' shelves are still groaning with glossy volumes.
The queen of cookery says we don't need more recipe books, but she may have to eat her words. According to the industry periodical, the Bookseller, last year more food and drink books, . million, were sold than ever before. On the other hand even Nigella Lawson, whose more "indulgent" style runs counter to that trend, seems to be seeing a pick up with her latest book, says Ms O'Brien.
This volume, the fifth of The Complete Library of Cooking, deals with the varieties of fruits and the desserts that can be made from them, the canning and preserving of foods, the making of confections of every description, beverages and their place in the diet. In Fruit and Fruit Desserts, you first learn their place in the diet, their nature, composition, and food value. Then you proceed with the preparation and serving of every variety of fruit