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Brooklyn: Chef's Guide Publishing
Foundational Candying Methods: With nine streamlined techniques to candy your fruit—and a handy chart to guide you on which candied methods are best for each type of fruit—you will create artisanal
Fresh and seasonal dishes are prepared with love and respect for the ingredients
A little less sweet
P. & O. Lines. Dinner - Anchor Fruits Brooklyn: Chef's Guide PublishingMenu, 2 pp., 10x7". N. p.: S. S. Oriana, May 5, 1965. Chef Pearce presented clear turtle soup and fried fillet of plaice Tyrolienne, among other delicacies. The period illustrations on this menu were created by Daphne Padden. Fine.
US$ 130.00
US$ 28.00
US$ 110.00
