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Gourmet Mustards: How to Make and Cook With Them
the original edition of has been a best seller for over five years. Now Helene Sawyer has rewritten the book to reflect the changing tastes of today's cooks. Besides adding complete nutritional information for each dish Ms. Sawyer has created streamlined lower-fat versions of many favorites from the earlier edition. New never-before-published recipes round out this informative and useful book. Includes complete index.
80 pages, Paperback
First published January 1, 1987
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