| Edition |
First U.S. edition. |
| Description |
x, 230 pages : color illustrations ; 22 cm |
| Note |
Reprint. Originally published: London : Ebury Press, 1994. |
|
Includes index. |
| Summary |
A cookbook arranged from anchovy to veal based on the main ingredient of the dish is complemented by the author's notes on preparation. |
| Contents |
Anchovy -- Asparagus -- Brains -- Cepes -- Chicken -- Chocolate -- Cilantro -- Cod -- Crab -- Cream -- Custard -- Eggplant -- Eggs -- Endive -- Garlic -- Grouse -- Hake -- Kidneys -- Lamb -- Leeks -- Liver -- Olive oil -- Onions -- Parmesan -- Parsley -- Peppers -- Pork pieces and bacon bits -- Potatoes -- Rabbit -- Saffron -- Salmon -- Scallops -- Smoked haddock -- Spinach -- Squab -- Steak -- Sweetbreads -- Tomatoes -- Tripe -- Veal. |
| Subject |
Cooking.
|
|
Cookbooks.
|
| Added Author |
Bareham, Lindsey.
|
|
Bayley, Flo.
|
| ISBN |
1401308627 |
|
9781401308629 |
|
