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Thoughts for Buffets
Thoughts for Buffets
Author: Institute Publishing Company, Riverside Press
Dear Hostess: — This changing world, gastronomically speaking, has been so affected by the addition of new methods, mixes, foods, and spices - plus the subtraction of household help - that we think a few fresh observations on "Thoughts for Food" are timely. — Our aims are two fold: (1) to retain the gracious art of fine dining with (2) a minimum o...  more »
ISBN: 403797
Publication Date: 1958
Pages: 425
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Publisher: Houghtom Mifflin Company Boston
Book Type: Paperback
Other Versions: Hardcover
Members Wishing: 0
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Helpful Score: 2
And so begins the journey into buffet foods you may have forgotten and many you would never, ever have thought of without the help of this cookbook. From gourmet prunes to caviar-stuffed artichoke bottoms, from veal sum gum to baked beets, this is a cookbook to entertain, amuse, and maybe, just maybe try a recipe or two.
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