Cooking & Entertaining / Cookery / The Edinburgh Book of Advanced Cookery Recipes revised and enlarged edition by Various Various Edinburgh College of Domestic Science, undated but with preface dated September 1933: green cloth hardcover with black lettering to front and spine: approximately 12 x 18 cm tall: 263 pages including index. Synopsis: A companion Cookery Book to the Edinburgh Book of Plain Cookery Recipes, produced by P L Wingfield, Principa of the Edinburgh College of Domestic Science for those who (quote) 'wish to proceed to more elaborate cookery'. Recipes tested by  expert College Staff give ingredients and method instructions for a variety of hors d'oeuvre, soups, fish, entries, remove, roti, vegetable entremets, salads, sweet entremets, hot and cold savoury entremets, ices, sources, jellies, pastries, savoury or flavouring butters, miscellaneous recipes, cakes, and icings. A glossary of French and English cookery terms is included. Condition: staining and edge wear to cover: preliminary pages heavily foxed: contents very clean: overall acceptable used books
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Cooking & Entertaining / Cookery / The Edinburgh Book of Advanced Cookery Recipes revised and enlarged edition by Various

Sunday, October 26, 2014


.The_Edinburgh_Book_of_Advanced_Cookery_Recipes_revised_and_enlarged_edition.
  • Book Title: The Edinburgh Book of Advanced Cookery Recipes revised and enlarged edition
  • Author: Various
  • ISBN: MW0424242
  • Publisher: Edinburgh College of domesti
  • Year Published: Undated circa 1933
  • Our Price: £16.50 GBP ($26.57 USD)
  • Description: Edinburgh College of Domestic Science, undated but with preface dated September 1933: green cloth hardcover with black lettering to front and spine: approximately 12 x 18 cm tall: 263 pages including index. Synopsis: A companion Cookery Book to the Edinburgh Book of Plain Cookery Recipes, produced by P L Wingfield, Principa of the Edinburgh College of Domestic Science for those who (quote) 'wish to proceed to more elaborate cookery'. Recipes tested by expert College Staff give ingredients and method instructions for a variety of hors d'oeuvre, soups, fish, entries, remove, roti, vegetable entremets, salads, sweet entremets, hot and cold savoury entremets, ices, sources, jellies, pastries, savoury or flavouring butters, miscellaneous recipes, cakes, and icings. A glossary of French and English cookery terms is included. Condition: staining and edge wear to cover: preliminary pages heavily foxed: contents very clean: overall acceptable
  • Condition: See Above
  • Dustcover: No
  • Binding: Hardback
  • Type: Used Books

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The American Woman's Cook Book by edited and revised by Ruth Berolzheimer Price: £53.9 GBP ($86.78 USD)

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