Meat (Le Cordon Bleu techniques & recipes)
by Jeni Wright,etc.,Eric Treiulle,Cordon Bleu
ISBN 13: 9780304351244
Format: Paperback (48 pages) Publisher: Cassell Illustrated Published: 20 Aug 1998
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Bitesize Salads (Bitesize Chunky series)
by Murdoch Books
ISBN 13: 9781741961164
Format: Paperback (200 pages) Publisher: Murdoch Books Published: 19 May 2008
New Tapas: Today's Best Bar Food from Spain, Featuring Recipes by Spain's Top Tapas Chefs
by Fiona Dunlop
ISBN 13: 9781840005783
Format: Hardcover (192 pages) Publisher: Mitchell Beazley Published: 15 Aug 2002 Other Format: Paperback
Rice and Potato Cookbox: The definitive guide to rice and potato cooking
by Christine Ingram,Alex Barker,Sally Mansfield
ISBN 13: 9780754804147
Format: Illustrated (512 pages) Publisher: Lorenz Books Published: 03 Jan 2000
A Taste of Heligan: Fish, Meat, Chicken and Game
by Paul Drye
ISBN 13: 9781850221876
Format: Paperback (48 pages) Publisher: Truran Published: 01 Jul 2004 Other Format: Hardcover, Paperback
Fondue It!: 50 Recipes to Dip, Sizzle and Savor
by Silvana Franco, Amanda Heywood
ISBN 13: 9780762411573
Format: Hardcover (96 pages) Publisher: Courage Books Published: 13 Aug 2001
Pasta and Italian (Cookery Classics) (Cookery Classics S.)
by Judy Bugg
ISBN 13: 9780752566634
Format: Paperback (224 pages) Publisher: Parragon Plus Published: 01 Oct 2001
Salads
by Frauke Koops,Gunter Beer
ISBN 13: 9783936761597
Format: Hardcover (192 pages) Publisher: Feierabend Verlag OHG Published: 31 Aug 2003
Fingerfoods and Antipasto (Ultimate Cook Book)
by Richard Carroll,Stephane Souvlis
ISBN 13: 9781582791401
Format: Paperback (80 pages) Publisher: Trident Reference Pub Published: 01 Nov 2001
The Cook's Encyclopedia of Pasta
by Christine McFadden, Christine France
ISBN 13: 9780754803706
Format: Illustrated (264 pages) Publisher: Lorenz Books Published: 04 Dec 1999 Other Format: Hardcover
Thrill of the Grill
by Chris Schlesinger,John W. Willoughby
ISBN 13: 9780688088323
Format: Hardcover (400 pages) Publisher: William Morrow Published: Apr 1994
Great Pasta Sauces: The Heart of Italian Cooking (The contemporary kitchen)
by Linda Fraser
ISBN 13: 9781859678183
Format: Paperback (96 pages) Publisher: Lorenz Books Published: 01 Apr 2000 Other Format: Hardcover, Paperback