AU$25.00

ISBN: 0-207-15193-8

Publisher: Angus & Robertson - 1985

Plot: The first cookbook created and endorsed by the famous and elegant London department store, the Harrods Cookery Book reflects the store's unwavering and world-renowned commitment to quality. Illustrated with over 100 color and sepia photographs, the Harrods Cookery Book contains more than 300 innovative and appetizing recipes reflecting the range and diversity of the Harrods kitchens and food halls. Each chapter of this luxurious book is based on one of those food halls and the wide variety of tempting delicacies it contains. From the Meat Hall, a reliable recipe for Roast Beef and Yorkshire Pudding, a classic Steak and Oyster Pie, plus game and poultry in dozens of varieties and preparations. Cheese and dairy recipes, charcuterie, and a vast selection of fruits and vegetable are all presented in ways so delectable the cook will run to the kitchen to try them. Each recipe has been carefully tested for the American cook and kitchen. The recipes are clearly written and fully Americanized, using standard American ingredients and measurements. The American cook will learn to make real scones, Dundee Cake, and Treacle Tart. And, at last, recipes for authentic Harrods marmelades and jams, chutneys and conserves. In addition to recipes for traditional English dishes, the best French, Italian, Middle Eastern, and West Indian foods are offered in versions that are easy to understand and follow. Their range will please every cook from the timid to the adventurous. Harrod symbolized the very best of taste; by opening the pages of this unique cookery book, you can bring the very best tastes into your own home.

Condition: Light shelf wear on the exterior of the dust jacket and hardcover; Pages are clean, unmarked and in excellent condition;