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We cook it too
pita sandwiches
still enchant visitors 18 years later
as well as his London delis and fine dining restaurant
Whether they're transforming a donut into a milkshake or creating their own flavored butters for smearing onto biscuits
(California) Williamson, Sarah. California Cook Book. Live Fire We cook it too47, (2) addendum wartime recipe pp. 10. 75x6, pictorial tan & brown yapped wrappers. First Edition. San Francisco: Town Talk Press, 1917. Famous author Jack London contributed a recipe for rice on page 21, followed by one for rice camp style by writer Stewart Edward White. Also recipes contributed by prominent San Francisco merchant Raphael Weill ("Brandade of Salt Codfish & Frog's Legs") and businessman Henry J. Crocker ("Corned Beef Hash"). Addendum
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