By Alastair Little and Richard Whittington
Published 1993
If you don’t make stock all the time, then cans of chicken bouillon can be added to a list which grows alarmingly. That little lot will set you back a considerable sum but of course, you do not have to have everything on it before you reach for a skillet In an ideal world, though, your cupboards will groan with most of the items since all can be found in the recipes of this book.
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