The Graham Kerr cookbook

Instruction on menu planning, ingredient proportions , preparation and cookery methods, presentation and serving, all with clear black and white photographs to illustrate the author's text. Sections provided on -- soup, fish, eggs, poultry, meat, pastry, graduate school recipes, starch foods, reheating meats, vegetables and salads, kitchen aids, and desserts.

Year

1966

Publisher

WH Allen

Editions

1

Pages

285

ISBN

9780491002691

Data source: Wikidata