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Author:  Laura Mason
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Good Old-Fashioned Pies and Stews Mason, Laura 1 of 1
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FORMAT: Hardcover
CONDITION:  Brand New
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Learn more about Good Old-Fashioned Pies and Stews:

Format: Hardcover
ISBN-10: 1907892109
ISBN-13: 9781907892103
Sku: 221774681
Publish Date: 8/13/2012
Dimensions:  (in Inches) 10H x 7.75L x 1.25T
Pages:  160
 
From Steak and Kidney Pie and Lancashire Hotpot to Coq Au Vin and Luxury Fish Pie--a collection of delicious recipes for the ultimate comfort food Delicious, slow-cooked ingredients simmering in the cooking pot or inside a homemade pastry crust are among life''s greatest simple pleasures, and all the recipes in this collection can be made with inexpensive cuts of meat and added to with seasonal ingredients or whatever is on hand. This selection of quality recipes will please every palate, and includes meals based on beef, veal, lamb, pork, chicken, game, fish, and vegetables. From Lamb Casserole and Chicken Pie to Irish Stew with Dumplings, these entrees are economical, simple to make, and can be thrown together in minutes, making a filling and nutritious meal that can be left to cook gently throughout the day. Includes a conversion chart.
From the Publisher:
From Steak and Kidney Pie and Lancashire Hotpot to Coq Au Vin and Luxury Fish Pie—a collection of delicious recipes for the ultimate comfort food
 
Delicious, slow-cooked ingredients simmering in the cooking pot or inside a homemade pastry crust are among life's greatest simple pleasures, and all the recipes in this collection can be made with inexpensive cuts of meat and added to with seasonal ingredients or whatever is on hand. This selection of quality recipes will please every palate, and includes meals based on beef, veal, lamb, pork, chicken, game, fish, and vegetables. From Lamb Casserole and Chicken Pie to Irish Stew with Dumplings, these entrees are economical, simple to make, and can be thrown together in minutes, making a filling and nutritious meal that can be left to cook gently throughout the day. Includes a conversion chart. 
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