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Roastsby: Sonia Stevenson September 01, 2007 |
List Price: £9.99 Vegetarian Books Price: £6.49 You Save: £3.50 (35%)Prices subject to change. Used Price: £3.30 |
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Roasts: Meat, Fish, Vegetables and Moreby: Sonia Stevenson October 01, 2004 |
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Steak: Over 100 Mouth-watering Recipes for Different Cuts of Steakby: Sonia Stevenson February 01, 2003 |
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The Magic of Sauceryby: Sonia Stevenson 1995-09 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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Casseroles: From Tagine to Coq au Vin: From Tagine to Coq Au Vinby: Sonia Stevenson August 23, 2001 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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East and South-East: Great Recipes from China, Japan and South-East Asiaby: Sonia Stevenson, Fiona Smith, Clare Ferguson, Elsa Petersen-Schepelern September 13, 2002 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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East & Southeast: Great Recipes from China, Japan and Southeast Asiaby: Sonia Stevenson, Clare Ferguson, Fiona Smith 2002-09 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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Prime Cuts Sumptuous Succulent Sizableby: Sonia Stevenson 2002-09 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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Prime Cuts: The Last Word in Beefby: Sonia Stevenson September 04, 2000 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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Classic Ck: Gourmet Salads (Classic Cooks)by: Sonia Stevenson July 14, 1997 |
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For the sauce novice to the professional chef, this book is outstanding. A revolutionary way of presenting the four main basic types of sauce base and then showing the different ways they are modified to make any sauce you can think of... and certainly a few you can't! With each variation comes a recipe to try the sauce on and I have yet to come across one that doesn't work. Buy this book!
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