Cordon Bleu Cookbook – Recipes for freezing and entertaining (Rosemary Hume and Muriel Downes) Marina Colonna He describes these recipes as

He describes these recipes as being “beautiful comfort food at its best – unfussy and unpretentious

There are also submissions by the Yacht Club and restaurants

It can be used on a variety of dishes

It is possible to add caramel as a coloring agent (up to 2%)

Contributors are names you know or will know soon

Cordon Bleu Cookbook – Recipes for freezing and entertaining (Rosemary Hume and Muriel Downes) Marina Colonna He describes these recipes asHume 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