Description and condition:

Blue boards hardback, dustcover, 8vo, 320pp, index, bibliography, colour illustrations.

Very good with nice clean pages throughout. In similar, clipped, dustcover with slight shelfwear and discolouration.

Contents:

With advice on what cuts to buy, basic cooking and preparation techniques for beef, pork, lamb, veal, chicken and poultry, offal and game and 160 mouthwatering recipes: crown roast of lamb with sage, lemon and chestnut stuffing; Chinese honey-roast pork; roast mallard with cranberry and orange gravy....