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Condition: Used: Good
Comment: This book is in great shape inside, but the dust jacket shows its age and use. Pages are unmarked and clean, and only lightly tanned with age. There are a few light spots inside the front cover. Dust jacket is worn, and has several small tears and chips along the edges. DJ price-clipped. Top edge has some tiny foxing spots. Some light smudges on bottom edge. Despite the cosmetic issues, this is quite a nice copy of this clever, mouth-watering cookbook.
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The eating in bed cookbook Hardcover – 1962


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Product Details

  • Hardcover: 103 pages
  • Publisher: Macmillan (1962)
  • Language: English
  • ISBN-10: 1199264520
  • ISBN-13: 978-1199264527
  • ASIN: B0007E25QQ
  • Product Dimensions: 9.9 x 7.1 x 0.7 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #1,786,940 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

3 of 3 people found the following review helpful By DWB on May 26, 2007
Format: Hardcover
Barbara Byfield has a solution for every problem. This beautifully illustrated book was a surprise. Not only does the author provide great receipts, but she does it with humor AND class. For example, here is the introduction for the recipe Meat Bawls.

" Did That Brute make you send back the Silver Blue Starlight Haze Double-Breasted Dude Ranch Mink with Silver Fox guessts? Mean of him, I say. This rich and generous dinner dish will not only console you but give you a certain revenge if you don't let him have any".

Meat Bawls:

Mix together with your fingers

1 pound ground round steak

2 eggs

1/2 cup breadcrumbs, soaked in

1/2 cup milk

1/2 teaspoon grated nutmeg

and form into whatever size meatballs you like.

Brown in butter

1/2 diced onion

and add the meatballs, browning them gently. Add

1/2 cup beef bouillon

cover, and cook gently for about half and hour. Remove the meatballs from the pan (handle them gently, as they are quite fluffy and disintergrate easily) and add to the bouillon

1 cup sout cream

Fresh grating of nutmeg

and stir well. Return the meatballs to the sauce just long enough to heat them up and serve on Hot rice.
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By happy on December 24, 2014
Format: Hardcover Verified Purchase
very nice indeed
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