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My Best 250 Recipes

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In "My Best 250 Recipes", Sarah Tyson Heston Rorer presents a collection of her most beloved recipes. With a focus on practicality and simplicity, Rorer's recipes are perfect for home cooks of all levels. From appetizers to desserts, this book has you covered.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781019986912
  • Indbinding:
  • Hardback
  • Sideantal:
  • 170
  • Udgivet:
  • 18. juli 2023
  • Størrelse:
  • 156x11x234 mm.
  • Vægt:
  • 417 g.
  • 2-3 uger.
  • 22. januar 2025
På lager
Forlænget returret til d. 31. januar 2025
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- Adgang til 70.000+ titler
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Beskrivelse af My Best 250 Recipes

In "My Best 250 Recipes", Sarah Tyson Heston Rorer presents a collection of her most beloved recipes. With a focus on practicality and simplicity, Rorer's recipes are perfect for home cooks of all levels. From appetizers to desserts, this book has you covered.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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