From 'doubling the juice from an orange' to 'keeping rolls hot at the table', Richard Maggs shares twenty years of Rayburn know-how. Professional tips, time-saving shortcuts and comprehensive recipe suggestions.
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A dynamic and accomplished chef, Richard is an authority on Aga and Rayburn cookery. As well as having featured on TV and radio, he has written for several food magazines including the official Aga Magazine.
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Paperback. Zustand: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Artikel-Nr. GOR001597362
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Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
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