(Free download) Cooking with Yogurt, Cultured Cream and Soft Cheese






 | #8482601 in Books |  1973 | Original language:English | File Name: 0720706114 | 195 pages

This book deals extensively with methods of serving these popular dairy foods, and ways of using them in all branches of cookery. It is divided into three sections: Yogurt; Cultured Cream (or soured cream); Soft Cheese (cottage, cream and curd).


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