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Featuring a diverse array of recipes, this collection from 1911 covers various categories, including soups, seafood, meats, and desserts. It offers practical culinary guidance that remains relevant today, making it a valuable resource for both novice and experienced cooks. The book is part of a series republishing classic works, ensuring accessibility to timeless recipes and original artwork that are often hard to find and costly.
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What We Cook on Cape Cod, Amy Littlefield Handy
- Lingua
- Pubblicato
- 2009
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- (In brossura)
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