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Steve leads you through how to make preserves
adapted here for the home cook—along with profiles and stories from the people who inspired the dishes
A recipe booklet issued by Fleischmann for using their yeast in numerous dishes
Rose shares her unique tips and methods for unlocking the secrets to the best flavors and foolproof results
unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques
(NEW ARRIVAL*) (Confectionery) Marguerite Lamy. Savoir Faire la Patisserie, Bonbons et Confitures Art Steve leads you through howIllus. with wood engravings. Tan wrappers. First Edition. Paris: Maison Rustique, c. 1950. A charming little French book of recipes and instructions for making bonbons, stick candies, preserves, and pastry. Near fine. (30)
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