Grand Diplôme Cooking Course, Volume 12

$4.99

Description

No back cover description visible. Interior information indicates this book is Volume 12 of the Grand Diplôme Cooking Course, adapted from the original published by Purnell Cookery, U.S.A. It is associated with Le Cordon Bleu School of Paris (though "Le Cordon Bleu" is a trademark and service mark registered in the U.S. and France). The book contains recipes that have been tested at the Cordon Bleu Cookery School in London or in U.S. test kitchens. Library of Congress Catalog Card Number: 72-18996. The contents include menus (Set a Danish smørrebrød table, Set a Smørrebrød Party, Choose savory pork or classic sole, Weekend menus for one, A luxury menu, and Features on Scandinavian Cooking, Classic Entrées, Chafing Dish Cooking, Festive Party Dishes, Middle Eastern Cooking, How to Cook Dried Peas and Beans, How to Cook Sausages, High Altitude Cooking, Measuring and Measurements, Oven Temperatures and Shelf Positions). It was filmedset by Petty and Sons Ltd., Leeds, England, and printed in the United States of America. Note: all recipe quantities in this book serve 4 people unless otherwise stated.