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The Art of Cooking with Roses
The Art of Cooking with Roses
Author: Jean Gordon
Directions for gathering petals and rose hips and their preparation, and over a hundred and fifty recipes for using rose water, rose extract, rose syrup and rose hips in such dishes as rosy pork chops, rose bavarian cream, rose petal pudding, rose jam and preserves. Printed in rose-color ink on cream paper.
ISBN: 397566
Publication Date: 1968
Pages: 159
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Publisher: Walker and Company
Book Type: Paperback
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