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Cookbooks/Cooking Literature
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Paris in the 1920s

Secret Ingredients: The Magical Process of Combining Flavors.
by [Cookery] Roberts, Michael.

Publisher Information:
Bantam Books, New York: 1988.

A Fine copy in a Fine unclipped dust jacket. There are no such things as secrets in the kitchenbut there are secret ingredients, those ingredients that are not tasted but would be missed if they were omitted. The key to using these wonderful flavor-highlighting techniques is found in nearly 200 extraordinary recipes such as Lamb with Blue Cheese, Jalapeņos and Port; and Warm Scallop and Watercress Salad with Bacon Vinaigrette.

Edition: First Printing of the First US Edition
Book Id: 26583

Price: $50.00

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