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Eighty step-by-step, herb-and-spice-rich recipes are complemented by lavish demonstrative photographs and include such fare as Frankfurt Green Sauce and Cream of Chervil Soup with Chicken and Comfrey.


9780670871056 | Studio, January 1, 1997, cover price $24.95 | About this edition: Recipes for sauces and butters, salads, soups, eggs and cheese, pasta, fish and seafood, meat, and poultry are accompanied by an extensive guide to culinary herbs

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