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Brooklyn: Chef's Guide Publishing
Fresh and seasonal dishes are prepared with love and respect for the ingredients
who contributed her vast knowledge throughout the book
among which are the collection's namesake essay and other such gems as Syllabubs and Fruit Fools
P. & O. Lines. Dinner - Anchor Fruits Brooklyn: Chef's Guide PublishingMenu, 2 pp., 10x7". N. p.: S. S. Oriana, May 5, 1965. Chef Pearce presented clear turtle soup and fried fillet of plaice Tyrolienne, among other delicacies. The period illustrations on this menu were created by Daphne Padden. Fine.
US$ 29.38
US$ 29.99
US$ 30.99
