A cook's year : how to choose and cook with great ingredients
Wallace, Gregg2007
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Place reservation for A cook's year : how to choose and cook with great ingredientsThere are 40 recipes in this title for each season, from herb-stuffed shoulder of lamb in spring to raspberry mousse in summer and plum tart in autumn to smoked haddock pancakes in winter. Useful at-a-glance charts show which foods are in season in which months.
Main title:
A cook's year : how to choose and cook with great ingredients / Gregg Wallace.
Author:
Imprint:
London : Mitchell Beazley, 2007.
Collation:
208 p. : col. ill. ; 26 cm.
Notes:
Includes index.(incl. VAT) Paper over boards With dust jacket.
ISBN:
9781845333270 (hbk)1845333276 (hbk)
Dewey class:
641.5'64641.564641.564
Local class:
641.564ST
Language:
English
BRN:
115801
Bookmark link:
More Information:
Find it!
Total copies: 1
Available: 1
Place reservation for A cook's year : how to choose and cook with great ingredients