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and zesty Marmalade Haddock
includes prize-winning recipes from past showdowns
improvisational approach to the dinner table night after night
Author Christina Wood—self-taught home baker turned owner and benevolent leader of Temple Pastries—swoops in to demystify those intimidating
(*NEW ARRIVAL*) Swedish American Line. Red Crossbill wheat and zesty Marmalade Haddock2 pp. 11x8". N. p.: Swedish American Line, Oct. 7, 1960. A dinner menu from a West Indies cruise aboard the MS Kungsholm, with offerings such as sardine canapes, New Orleans gumbo soup, poached sea bass paloise, chocolate fudge cake. Very faint smudge to interior, else about fine.
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