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Cooking with Yogurt, Cultured Cream and Soft Cheese

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 | #8543254 in Books |  1973 | Original language:English | File type: PDF | 195 pages

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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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