Average Reviews:
(More customer reviews)I have owned this book for 25 years and it is falling apart at the spine and covered with splatters and flour! It is a terrific read with half devoted to anecdotes about the restaurant business and half to fabulous recipes. I have prepared approximately half of the recipes in the book with consistently great results. You must try her tomato bisque and the wine-cheese-garlic bread! I recently made the roast leg of lamb and it was fantastic. When I need tasty, impressive food this is the book I consistently turn to. Bravo!
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