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hot spiced tongue with raisin sauce
and Crème Caramel
and straightforward but robust flavors
and the pasta dishes that send diners into raptures
Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested
(Reference) The Good Cook: Wine. Ed. by Richard Olney. Medieval hot spiced tongue with raisinIllus. with color photographs of step by step cooking & prep instructions. 10. 5x9", half cloth & pictorial boards. Alexandria, VA: Time Life Books, [1982]. Folding chart laid in. Part of the highly respected Time Life Good Cook series edited by Richard Olney. Step by step instructions give the reader a deeper understanding of subject at hand. Very good. (96. 1)
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