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Powell's Q&A | September 3, 2014

Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
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    Station Eleven

    Emily St. John Mandel 9780385353304

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1 Burnside Cooking and Food- Food Writing

Other titles in the Cook's Classic Library series:

Aromas and Flavors of the Past and Present (Cook's Classic Library)

by

Aromas and Flavors of the Past and Present (Cook's Classic Library) Cover

 

Synopses & Reviews

Publisher Comments:

Aromas and Flavors of Past and Present is a book for browsing and reading as well as for cooking. Alice B. Toklas presents over two hundred recipes - some simple, some elaborate, and others that are simply extravagant (mashed potatoes that call for an entire pound of butter). Poppy Cannon's annotations make the recipes easy to understand and use in the United States, but the recipes themselves appear just as Toklas wrote them - with a mix of the practical and philosophical. (6 X 9, 192 pages)

Synopsis:

Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen.

Product Details

ISBN:
9781558216334
Introduction:
Cannon, Poppy
Author:
Cannon, Poppy
Introduction:
Cannon, Poppy
Author:
Toklas, Alice B.
Author:
Cannon, Poppy
Publisher:
Lyons Press
Location:
New York, N.Y. :
Subject:
French
Subject:
Cookery, french
Subject:
Appetizers
Subject:
Regional & Ethnic - French
Copyright:
Edition Number:
First edition
Edition Description:
First
Series:
Cook's Classic Library
Publication Date:
19971201
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
192
Dimensions:
9 x 6 in

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Related Subjects

Cooking and Food » Food Writing » General

Aromas and Flavors of the Past and Present (Cook's Classic Library) Used Trade Paper
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$5.50 In Stock
Product details 192 pages Lyons Press - English 9781558216334 Reviews:
"Synopsis" by ,
Two hundred recipes by a renowned intellectual and epicure, from her Paris kitchen.

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