Hors d'oeuvres & appetizers
Work detail
Bookitis Pick
HD
Image source: Open LibraryChuck Williams1 editions
Introduces useful equipment and techniques for making appetizers, and shares recipes featuring cheese, eggs, vegetables, fish, shellfish, poultry, and meat.
Overview
Shared work-level identity and catalog context.
1 credited authorSearch language english
Contributors
People credited with this work in the active catalog.
- Open Author
Chuck Williams
Editions
Publication-specific versions linked to this work only.
