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Make the switch to a dairy-free lifestyle—or simply consider a dietary change—without sacrificing flavor with this cookbook full of delicious recipes by Chef Bai
Because you deserve a cookie
This issue celebrates all the gals with side gigs
from arancini to cannoli
A charming menu from 1938
(Terrines) Odette Reige. Les Terrines: de Viandes, de Coquillages et Poissons, de Legumes Cafes Make the switch to aIllus. with a few drawings. Jacket. First Edition. Paris: Hubschmid & Bouret, 1979. A very French book of recipes for making terrines and pates with meat, shellfish, seafood and vegetables. Inscription & faint stain to front free endpaper, else very good. (Photo shows shadows & reflection). In French.
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