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by Helen Witty
Features more than 250 original and tested step-by-step recipes for condiments, sauces, and savories from gilded eggs, brandied beef, and anchovy paste, to caraway rusks and sugarplums.
Paperback, 352 pages
Published December 31st 1986 by Workman Publishing
(first published 1986)
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I have made several things out of this book with good results. Most of the ingredients are easy to find and I often use it as inspiration when nothing in my pantry looks appealing I will flip though and find something in it that is made with what I have and is different than what I made last week. But nothing I have made as become something that we will want week after week but several times a year.