Index | Next Record | Browse
|
|
Index | Next Record | Browse |
|
|
| ||
|
||
| For Pricing and Availability Click Here | ||
|
||
|
||
|
|
|
|
Table of contents:
Titillate your taste buds with a starter of Thrush Beaks on Toast or Vomit au Vents : savour such mouth-watering feasts as Parrot Cake, Squirrel Flambe and Mobster Thermidor ; indulge in such delectable desserts as Sprout Ice-Cream and Rum BaaBaa. Then wash it all down with a pint of Egg Tea. Welcome to the culinary world of John Henry Dixon. Allow John Henry to enthrall you with his unique approach to modern cookery: to introduce you to the acquired taste of lampreys: to instruct you in how the Post Office can assist in the kitchen; to reveal to you a renaissance of many forgotten, and myriad new, wonderful recipes - to share with you his legendary signature dishes and many more of his venerable culinary treats, in this beautiful edition of his great work.
Brief Description:
This is a volume of grim and ghastly recipes of improbable concoctions. Readers can discover the taste of trousers and learn the skill of playing billiards with cheese. Even find out how the Post Office can help you in the kitchen. Cooking will never be quite the same again.
For Pricing and Availability Click Here
|
