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The Centaur's Kitchen
In a few short chapters, Patience Gray lays out a whole repertoire, drawn mainly from the Mediterranean and France, that might be cooked on board ships. Her aim was to wean the cooks off frozen, dried and packeted food and to respond to both the seasons and the supplies available at ports of call. The style of cookery was much as in her earlier, and first, book Plats du Jo ...more
Paperback, 128 pages
Published November 15th 2009 by Prospect Books
(first published April 1st 2006)
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