The Graham Kerr cookbook

Front Cover
Doubleday, 1969 - Cooking - 284 pages
Instruction on menu planning, ingredient proportions , preparation and cookery methods, presentation and serving, all with clear black and white photographs to illustrate the author's text. Sections provided on -- soup, fish, eggs, poultry, meat, pastry, graduate school recipes, starch foods, reheating meats, vegetables and salads, kitchen aids, and desserts.

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Deepfried FishBasic Method
Broiled FishBasic Method
Baked FishBasic Method

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