Features forty menus-appetiser, first course, main course, accompaniment and dessert, organised by season. This book's menus include: Savory Mashed Potatoes; Florida Apple Pie; Parmesan Cheese Crisps; Salmon Tartare; Walnut Spread; Moules Marinlere; Lamp Chops with Mint Butter; Salt-Crusted New Potatoes; Gazpacho; Peppermint Ice Cream, and more.
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