Lessons and Recipes from the School of Contemporary Cooking

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Product Description

1982, oversize hardcover edition, Houghton Mifflin, Boston, MA. 305 pages. Nifty title, printed in maroon ink. Lots of great recipes, including: Pears Poached in Red Wine / Carbonnade of Beef / Lime Chiffon Pie / Hot Chocolate Souffle with Creme Anglaise / Salmon En Papillote / Veal Chops with Apple Stuffing / Creme Brulee / and lots more.