The 2nd Restaurant Recipe Book
by Jon Croft
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The first 'Restaurant Recipe Book' proved to be a stunning success all over the country. 'The 2nd Restaurant Recipe Book' has been compiled in response to this success and features another marvellous collection of mouthwatering recipes from the very finest West Country restaurants—'Stilton Doughnuts', 'Calves's Liver in Gin and Lime', 'Duck Breasts in Sweet and Sour Peach Sauce', 'Melon Raj', 'Jugged Pigeons', 'Sliced Kiwi and Lime Terrine', 'Greengages in Cognac with Crème Chantilly' and many more.
This is what they said about 'The Restaurant Recipe Book'.
'How the editor has persuaded such notables as these to give up the secrets which have made their establishments so exclusive is beyond my comprehansion.'
Ray Tennyson, Somerset and West Monthly.
'The Restaurant Recipe Book is strictly for best. It is the sort of tome you reach for when entertaining and want to impress with a meal of great dimensions.'
Sally Rowat, Gloucestershire and Avon Life.
'The recipes are extremely varied and most are excellent. It will make a lasting souvenir to experiment with West Country cooking.'
Gail Duff
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| Edition | Availability |
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1
The 2nd Restaurant Recipe Book
November 15, 1982, Absolute Press
Paperback
in English
- First Edition
0950678546 9780950678542
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Book Details
Table of Contents
Edition Notes
First published 1982
Cover subtitle: More superb recipes from the finest restaurants in the West Country
Original UK retail price £2.95
Map and restaurant addresses pp. 74-75.
Includes index.
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| June 16, 2022 | Edited by ImportBot | import existing book |
| February 19, 2012 | Edited by i r firefly | Update covers |
| February 19, 2012 | Edited by i r firefly | Added new cover |
| February 19, 2012 | Edited by i r firefly | Edited without comment. |
| December 11, 2009 | Created by WorkBot | add works page |