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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|
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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