Pay in 4 interest-free payments of $6.25 Learn more
Ships within 48 hours · Estimated delivery Sep 15 - Sep 20
At the base of everything
she published the first book in the series
Knoxville: Agricultural Extension Service
Shaved Brussels Sprouts with Pecorino and Walnuts
from the rich
(Scottish) William Heptinstall. Gourmet Recipes from a Highland Hotel Burmese At the base of everythingJacket. First Edition. London: Faber & Faber, [1962]. Heptinstall began his cooking career at Fortingall Hotel in the Scottish Highlands, and remained there for 35 years. Herein, he offers his secrets for making oeufs en cocotte Yorkshire, braised beef and vegetables, etc. The majority of the recipes are French, with other contributions from Spain, Egypt, Poland, and more. Very good. (89)
US$ 20.00
US$ 25.00
US$ 25.00
US$ 20.00
US$ 199.00
