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In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer
why some spices taste stronger than others
With uncomplicated
recreated and adapted in her North American kitchen
(Massachusetts - Cape Cod) Handy, Amy L. What We Cook on Cape Cod. Ecology In The Art of FrenchIllus. with drawings. Gray cloth. Revised Edition. Sandwich: Shawme Press, 1916. Inscribed & signed by the author's grandson, Edward O. Handy, Jr., on the title page. A lovely, early book of recipes from Cape Cod, including traditional recipes for Daniel Webster's clam chowder, lobster soup, Sali's Polish soup, great grandmother's red fish, scalloped scallops, macaroni and clams, oyster sandwiches, clam fritters, Delap Hill sausage, Nantucket corn
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