Grand Diplôme Cooking Course, Volume 17

$4.99

Description

Volume 17 of the Grand Diplôme Cooking Course series. Contains menus (Choose luncheon menus to fit the season, Spring Menu, Summer Menu, Autumn Menu, Winter Menu, A classical menu, A perfect party meal), recipes for classic menu and party meal sections, features (Chicken and Duck Dishes, Classic Entrées, Chinese Cooking, Side Salads, How to Cook Game, Cocktail Party Hors d'Oeuvre), and an Index. Recipes have been tested either at the Cordon Bleu Cookery School in London or in U.S. test kitchens. Note: All recipe quantities in this book serve 4 people unless otherwise stated. "Le Cordon Bleu," the Cordon Bleu School of Paris, the owner of the trademark and service mark "Le Cordon Bleu" registered in the United States and France and of the trade name "Le Cordon Bleu", is not connected with or sponsoring this publication. Library of Congress Catalog Card Number: 72-13896. C.B.P.C. Publishing, 1971 and © Phaedon Publishing, 1972. Filmsetting by Petty and Sons Ltd., Leeds, England. Printed in the United States of America.