Cordon Bleu Cookbook – Recipes for freezing and entertaining (Rosemary Hume and Muriel Downes)

Product Info

Hume and Downes were co-principals of the London Cordon Bleu Cookery School when this was published in 1977. They indicate they wrote the book in answer to requests for dishes that could be prepared in advance, for dishes that could be cooked and then stored in the freezer. In this book, they have produced recipes for eight complete three-course dinner parties as well as others for family suppers or a reception for fifty. This is a wonderful slice of life for enlightened cooking in the United Kingdom in the late ‘70s. Enjoy! 

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