Buy Used and New JeanConil Books

Real Food from Your Casserole

by Jean Conil

ISBN 13: 9780572026714

Format: Paperback (128 pages)
Publisher: W Foulsham & Co Ltd
Published: 01 Nov 2000

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Master Chef

by Jean Conil

ISBN 13: 9781857781953

Format: Hardcover (256 pages)
Publisher: Sunburst Books
Published: Oct 1995

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The Food Bible

by Jean Conil

ISBN 13: 9781857781908

Format: Hardcover (346 pages)
Publisher: Sunburst Books
Published: Aug 1996

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Ices and Sorbets (Gourmet Cookshelf S.)

by Jean Conil

ISBN 13: 9780572018245

Format: Hardcover (64 pages)
Publisher: W Foulsham & Co Ltd
Published: 01 Jun 1993

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The Complete Book of Vegetarian Recipes

by Jean Conil

ISBN 13: 9780572021207

Format: Paperback (256 pages)
Publisher: W Foulsham & Co Ltd
Published: 29 Mar 1996

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Let's Eat Mediterranean: At Home! (Let's eat series)

by Jean Conil

ISBN 13: 9780572018849

Format: Paperback (160 pages)
Publisher: W Foulsham & Co Ltd
Published: 28 Jun 1995

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All Colour Vegetarian Recipes

by Jean Conil, Christopher Conil

ISBN 13: 9780572017156

Format: Hardcover (128 pages)
Publisher: W Foulsham & Co Ltd
Published: Jun 1992

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All Colour Vegetarian Recipe Book

by Christopher Conil, Jean Conil

ISBN 13: 9780572014032

Format: Hardcover (128 pages)
Publisher: W Foulsham & Co Ltd
Published: 13 Apr 1987

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New Vegetarian Gourmet Recipes (Kitchen know-how series)

by Jean Conil

ISBN 13: 9780572018528

Format: Paperback (96 pages)
Publisher: W Foulsham & Co Ltd
Published: 01 Jun 1992

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Herbs (Gourmet Cookshelf S.)

by Jean Conil

ISBN 13: 9780572018580

Format: Hardcover (64 pages)
Publisher: W Foulsham & Co Ltd
Published: 01 Jun 1993

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The Flavours of France: Fabulous Vegetarian Cuisine for Every Occasion

by Jean Conil, Fay Franklin

ISBN 13: 9780207188466

Format: Hardcover (176 pages)
Publisher: Angus & Robertson
Published: 30 Aug 1995

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Banquet Cuisine: Modern Banqueting Gastronomy

by Jean Conil,Richard Marchbank

ISBN 13: 9780952142706

Format: Paperback (218 pages)
Publisher: The Epicurean World Master Chefs Society
Published: 1993

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