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Sprinkle meats with half of the Creole seasoning, half the thyme and half the cayenne. Out of Iowa kitchens, advocating small corn production and small milling practices. One of the very best things about Ken’s book is that he doesn’t just throw recipes out there, then try to explain with a little blurb above them, or even, as Robertson did, to give an in-depth explanation after you’ve tried your hand at it. Along with these superclassical textbooks of Italian cuisine, we suggest a newer series that has taken into account the many changes and evolutions in taste and kitchen tools, as well as the availiability of ingredients.
Pages: 0
Publisher: Meredith Press; Fifth printing edition (1968)
ISBN: B004PS797U
Classic pressure cooker cookbook: simple, yummy, and nutritious recipes to keep your pressure cooker busy
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