Publication
New York : Workman Pub., c1986.
Collection
Status
Available
Description
Features more than 250 original and tested step-by-step recipes for condiments, sauces, and savories from gilded eggs, brandied beef, and anchovy paste, to caraway rusks and sugarplums.
User reviews
LibraryThing member WalnutSpinney
One of the best make-it-yourself cookbooks in my collection. I refer to it often and we've liked everything I've made from it. When I find this out-of-print gem at a book sale, I always grab it as every time I share a recipe from the book people always want their own copy. It's fun to just sit and
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read as well as being an excellent recipe source. Where else could I have read of tomato figs and find a recipe to follow? Show Less
LibraryThing member MarthaJeanne
An essential in my kitchen. All those 'extras' that make cooking (and eating) fun.
Language
ISBN
0894800949 / 9780894800948