CATEGORIES

First Edition

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75 AVAILABLE IN THIS CATEGORY
Published by Purnell in 1968 with 72 parts + Index with blue box binders.

"Apart from going over the basic cooking techniques - and that includes knowing when to save time in the kitchen - we also give twenty or more varied recipes and suggested menus every week".
PRODUCTS
CB1 Index
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Index to Set
CB1 Issue 01
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Grilling
CB1 Issue 02
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Roasting
CB1 Issue 03
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Casserole Cooking
CB1 Issue 04
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Shortcrust Pastry
CB1 Issue 05
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Frying
CB1 Issue 06
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Steaming and Boiling
CB1 Issue 07
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Stewing
CB1 Issue 08
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Custards and Omelletes
CB1 Issue 09
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English Cakes
CB1 Issue 10
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Braising
CB1 Issue 11
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Cold Table
CB1 Issue 12
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Christmas Cooking
CB1 Issue 13
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Soups and Pates
CB1 Issue 14
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Bread Making
CB1 Issue 15
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Poultry
CB1 Issue 16
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Sautes
CB1 Issue 17
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Souffles
CB1 Issue 18
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Puff Pastry
CB1 Issue 19
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Pork, Ham, Gammon and Bacon
CB1 Issue 20
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New Ways with Liver and Kidneys
CB1 Issue 21
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Hot Dishes for Cold Days, Pancake Making
CB1 Issue 22
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Meringues, Oily Fish Herrings to Salmon
CB1 Issue 23
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Choux Pastry, Cooking with Cheese
CB1 Issue 24
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Raspberry Parfait, Sponge Cakes, Petit Fours, Herbs
CB1 Issue 25
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Unusual Lamb and Veal Dishes, Crepes Suzette
CB1 Issue 26
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White Fish, Hors d'oeure, Choux Pralines
CB1 Issue 27
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Easter Holiday Cooking, Hot Cross Buns, Decorated Eggs, Pinic Lunch
CB1 Issue 28
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40 Ways of Cooking Eggs
CB1 Issue 29
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Leftovers Made Good, American Cakes, Home Freezing
CB1 Issue 30
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Cook Pasta Italian Style, Shellfish Preparation
CB1 Issue 31
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Sole Bonne Femme, Grow and Cook Unusual Vegetables, Brains and Sweetbreads
CB1 Issue 32
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Wedding Cake, Spring and Summer Salads
CB1 Issue 33
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Party Dishes using Aspic and Jelly, Barbeque and Camping Cooking Eqipment
CB1 Issue 34
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Weekend Entertain made Easy, Cooking with Rice
CB1 Issue 35
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Lunchtime Buffet Recipes, Cold Souffles and Mousses, New Idea for Beef and Veal
CB1 Issue 36
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Wedding Receptions, Choosing and Serving Wines
CB1 Issue 37
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Patisseries and Fench Gateau, Armenian Lamb with Pilaf
CB1 Issue 38
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Asparagus, Seasonal Vegetables, Hot Savoury Creams
CB1 Issue 39
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Caramel Cream, Summer Fruits
CB1 Issue 40
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Pizzas, Barbeques, Formal and Informal Parties
CB1 Issue 41
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Veloute, Iced and Bisque Soups, Jam, Jelly-making and Bottling
CB1 Issue 42
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Cooking with Milk, Cheesecakes, Salads as Main Courses
CB1 Issue 43
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Chicken and Duck Dishes, Galantines and Chaudfroids, Strawberry Mille Feuilles
CB1 Issue 44
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Continental Gateau, Side Salads
CB1 Issue 45
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Easy Holiday Cooking, Picnic Menus, Continental Dishes
CB1 Issue 46
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More about Fish, Advanced Recipes
CB1 Issue 47
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Cream Ices and Sorbets, Party Menu, Cooking Tongues
CB1 Issue 48
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Iced Curry Soup, Pasta Recipes, Classic Dishes from the Continent
CB1 Issue 49
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Seasonal Preserves, Jams, Jellies and Pickles, Advanced Recipes for Lamb and Vea
CB1 Issue 50
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Dried Vegetbles in Soups and Stews, Cassoulet, Cooking with Chocolate
CB1 Issue 51
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Continental Doughs, Danish Pastries, Brioches, Sweet Sauces for Puddings
CB1 Issue 52
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Rabbit Pudding or Pie, Pigeons and Squabs, Marrows and Courgettes
CB1 Issue 53
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Italian Specialities, Meals with a Pressure Cooker, Plug in Kitchen Equipment
CB1 Issue 54
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Buffet for 21st Birthday, Halloween Party Food, Petits Fours
CB1 Issue 55
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Cocktail Savouries, Everyday and Party Cooking for Two
CB1 Issue 56
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Plan a Guy Fawkes Party, Advanced Fish Dishes, Chicken in a Basket
CB1 Issue 57
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Special Shell Fish Dishes, Some Kosher Cooking
CB1 Issue 58
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Recipes for Game Birds: Pheasants, Partridges, Venison, Grouse and Hare Pie
CB1 Issue 59
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Learn to Cook Indian Style, Gallette Normandie
CB1 Issue 60
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Regional Dishes : Cloutie Dumplings, Stargazy Pie, Muffins, Crumpets, Singin Hinnie
CB1 Issue 61
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More Advanced Dishes: Chicken Kiev, Health Foods, Vegetarian Recipes, Invalid Trays
CB1 Issue 62
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Planned Menus for Busy Cooks, Career Girl Hostess, Cakes for Festive Occasions
CB1 Issue 63
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Kosher Cooking Continued, Salt Beef and Passover Cakes, Home-Made Confectionery, Glace Fruits
CB1 Issue 64
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Dishes for Traditional Celebrations, Spiced Goose, Punches and Wassar Cups, New Year Food
CB1 Issue 65
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Sophisticated Time Savers, Pork Suppers, Party Sandwiches
CB1 Issue 66
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Chinese Cooking, Food for Teenage Tastes, Fondue Bourguingnonne, Hamburgers
CB1 Issue 67
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Help for Husbands in the Kitchen, Cooking for One, Waffles, Chocolate Mille Feuilles
CB1 Issue 68
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Catering for Coffee Mornings, Committee Lunches, Evening Occassions, Church Fetes
CB1 Issue 69
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Recipes from Commonwealth Countries, Steak Diane, Pavlova
CB1 Issue 70
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Learn to Carve the Professional Way, Slow Roasting, Crown Roast, Pineapple Curd Cake, Lamb a la Torque
CB1 Issue 71
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Family Recipes for Deep Freezing, Chestnut Parfait, Solid/Heat Storage Cooking
CB1 Issue 72
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Celebrate a Golden Wedding, Chafing Dish Recipes, Featuring Cordan Bleu Cookery School
CB1 Volume 1-4
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Each volume contains 18 magazines in an official binder.