Bloomsbury, 1993, Hardback.
Illustrated by way of: Colour Photographs;
From the cover: "Here are 250 recipes, all of them tried and tested by 100 students and fifteen teachers at Leith's School of Food and Wine. They include soups such as gazpacho and simple vegetable; egg dishes such as tortilla and frittata; delicacies such as aubergine loaf, grilled pepper salad and spinach roulade; main courses such as walnut and buckwheat croquettes, hot sweet potato stew, Chicago pizza pie, grilled mozzarella cheese and many more — along with rice and pasta dishes galore; and plenty of sauces and salads."
Very Good. Gently bruised at the head, tail and corners of the binding.
Pictorial boards.
160 pages. Index. 10" x 7¾".
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