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meat and fowl
The triumphant sequel to Home Cooking by “a home cook
Scattered throughout are more than 140 recipes remarkable for their clarity
plus the best bakers' recipes from the show
(Oxford Symposium) Symposium Fare Two: Recipes and Comments from the Oxford Symposia on Food and Cookery 1984 & 1985. Intro. By Tom Jaine. jerky meat and fowlIllus. with drawings. Half cloth & patterned boards. First Edition. London: Oxford Symposium, 1986. An early recipe book from the second Oxford Symposium, with contributions by participants like Frances Bissell, Bernice Hurst, Evelyn Rose, et al. Sunning to spine area, else very good. (120)
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