The Edgewater Beach Hotel Salad Book
Author : Arnold Shircliffe
Publisher :
Page : 372 pages
File Size : 23,65 MB
Release : 1928
Category : Cooking
ISBN :
The Edgewater Beach Hotel Salad Book
Author : Arnold Shircliffe
Publisher :
Page : 306 pages
File Size : 36,11 MB
Release : 1934
Category : Salads
ISBN :
Book Description
The Edgewater Beach Hotel Salad Book
Author : Arnold Shircliffe
Publisher :
Page : 265 pages
File Size : 50,33 MB
Release : 1926
Category : Salads
ISBN :
Book Description
The Edgewater Beach Hotel Salad Book. Contains Recipes That Have Taken Years of Research to Collect: Also Many New Recipes
Author : Arnold Shircliffe
Publisher :
Page : 305 pages
File Size : 36,30 MB
Release : 1965
Category : Salads
ISBN :
Book Description
The Hotel Monthly
Author : John Willy
Publisher :
Page : 804 pages
File Size : 23,62 MB
Release : 1925
Category : Bars (Drinking establishments)
ISBN :
Book Description
Hotel Monthly
Author : John Willy
Publisher :
Page : 572 pages
File Size : 45,34 MB
Release : 1924
Category : Hotels
ISBN :
Book Description
Salads and Sandwiches and Specialty Dishes for Restaurants and Tea Rooms
Author : Emory Hawcock
Publisher :
Page : 166 pages
File Size : 15,86 MB
Release : 1928
Category : Restaurants
ISBN :
Book Description
The Edgewater Beach Hotel Salad Book
Author : Arnold Shircliffe
Publisher :
Page : 306 pages
File Size : 37,39 MB
Release : 1939
Category : Cooking, American
ISBN :
Book Description
The Vest Pocket Pastry Book
Author : John E. Meister
Publisher :
Page : 112 pages
File Size : 15,26 MB
Release : 1905
Category : Desserts
ISBN :
Book Description
Book of Sauces
Author : Charles Senn
Publisher : Applewood Books
Page : 146 pages
File Size : 27,72 MB
Release : 2008-02
Category : Cooking
ISBN : 1429012544
Book Description
Charles Senn's 1915 collection of sauce recipes, which he claimed to be the largest and most complete ever published in one volume, includes many standard sauces, like Hollandaise and Bechamel, as well as new recipes of the author's creation. This informative guide for both professional chefs and amateur cooks also gives tips on seasoning, reductions, stock-making, and more.
