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Verrall trained under a continental chef and was determined to introduce the modern and best French cookery to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel.
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Recipes from the White Hart Inn, William Verral
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- Année de publication
- 2011
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