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Award-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar
People like: Leon Lontoc
Recipes in this early Nebraska cookbook include musk melon preserves
and sweet endings pair perfectly with dozens of selections
(French) Raymond Oliver. The Art and Magic of Cookery. Translated by Ambrose Heath. New York City Award-winning chef Jeremy Sewall bringsJacket. First English Edition. London: Frederick Muller, [1959]. Raymond Oliver was a giant of French cooking during the 20th century, and herein provides instructions for making classic fare like la truite en chemise, fumet de poisson, le filet de boeuf en croute, les marrons, la lievre a la royale, etc. Chipping and short tears to jacket extremities, else very good. (122)
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