Brooks
Eyes Wide Open
I've decided to make a walnut and celery stuffed Avacado hor d'oeurve.
Don't want to step on the coattails of the chef, so I don't want to make anything too fancy.
[ame="http://www.amazon.com/Know-How-Cook-Ginette-Mathiot/dp/071485736X"]This book[/ame] has really become a bit of a godsend for the amateur chef I be. HIGHLY recommended - it's a life long keeper.
Don't want to step on the coattails of the chef, so I don't want to make anything too fancy.
[ame="http://www.amazon.com/Know-How-Cook-Ginette-Mathiot/dp/071485736X"]This book[/ame] has really become a bit of a godsend for the amateur chef I be. HIGHLY recommended - it's a life long keeper.
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