by Alison Westcott (Author)
A trained cordon bleu chef offers soups, starters, main courses, and desserts anyone can produce without fuss.
Format: Paperback
Pages: 192
Edition: 2nd Revised edition
Publisher: Ashgrove Publishing Ltd
Published: 27 Jun 1996
ISBN 10: 1853980250
ISBN 13: 9781853980251
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