Title: The 2nd Restaurant Recipe Book
Description: The first *'Restaurant Recipe Book'* proved to be a stunning success all over the country. *'The 2nd Restaurant Recipe Book'* has been compiled in response to this success and features another marvellous collection of mouthwatering recipes from the very finest West Country restaurants—'Stilton Doughnuts', 'Calves's Liver in Gin and Lime', 'Duck Breasts in Sweet and Sour Peach Sauce', 'Melon Raj', 'Jugged Pigeons', 'Sliced Kiwi and Lime Terrine', 'Greengages in Cognac with Crème Chantilly' and many more.

*This is what they said about 'The Restaurant Recipe Book'.*

**'How the editor has persuaded such notables as these to give up the secrets which have made their establishments so exclusive is beyond my comprehansion.'**
*Ray Tennyson, Somerset and West Monthly.*

**'The Restaurant Recipe Book is strictly for best. It is the sort of tome you reach for when entertaining and want to impress with a meal of great dimensions.'**
*Sally Rowat, Gloucestershire and Avon Life.*

**'The recipes are extremely varied and most are excellent. It will make a lasting souvenir to experiment with West Country cooking.'**
*Gail Duff*
Subjects: Restaurant cooking, Restaurant recipes, Restaurants, Cookery, Cooking, Formulas, recipes, Conseils pratiques, recettes, trucs
Places: The West Country