Covers soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, canapes, snacks and garnishes. This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.
Ik heb een vraag over het boek: ‘Leiths Cookery Bible: 3rd ed. - Waldegrave, Caroline, Leith, Prue’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
