COOKING WITH MARILYN is a collection of recipes for "real" food with an emphasis on simplicity. Along with the recipes and menu suggestions, the book is sprinkled with valuable food tips and food presentation. The cookbook is in like-new condition with dust jacket intact. ISBN-10: 156554075; ISBN-13: 978-1565540750
COOKING WITH MARILYN is a collection of recipes for "real" food with an emphasis on simplicity. Along with the recipes and menu suggestions, the book is sprinkled with valuable food tips and food presentation. The cookbook is in like-new condition with dust jacket intact. ISBN-10: 156554075; ISBN-13: 978-1565540750
COOKING WITH MARILYN is a collection of recipes for "real" food with an emphasis on simplicity. Along with the recipes and menu suggestions, the book is sprinkled with valuable food tips and food presentation. The cookbook is in like-new condition with dust jacket intact. ISBN-10: 156554075; ISBN-13: 978-1565540750

COOKING WITH MARILYN Cookbook by Marilyn Harris Inscribed by Author

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COOKING WITH MARILYN is a collection of recipes and suggested menus for "real" food with an emphasis on simplicity of preparation.  Along with the recipes and menu suggestions, the book is sprinkled with important information in the form of valuable food tips and food presentation.  The cookbook is in like-new condition with dust jacket intact.  The book is inscribed by the author to her student, "Kathy."

Readers will enjoy dishes easy dishes such as Grilled Herb Vegetable Kabobs to more involved dishes like Shrimp Profiteroles as well as 200 other delicious recipes.

The cookbook was released by Pelican Publishing Company in 1995.  This book is a First Pelican edition from January 1995.  The cookbook was first published by Paxton Press, 1988.  The book measures 8.2 x 1.2 x 9.5 inches.

  • Cooking with Marilyn; 256 pages; ISBN-10: 156554075; ISBN-13: 978-1565540750

About the Author:

Marilyn Harris is a consultant for the food industry and has appeared in the national media as a spokesperson and culinary expert. Her call-in cooking show on WKRC-AM Cincinnati has had a large and devoted listening audience for thirteen years. She does a daily food commentary on WSAI-radio and writes a featured column in the Cincinnati Enquirer. Her byline appears frequently in brochures, pamphlets, and national magazines.

Born in Mississippi and first schooled in the culinary arts in New Orleans, Harris has studied at the Cordon Bleu School in London, at La Varenne and Bistro d'Hubert academies in Paris, and with numerous chefs in Lyon. She is also a very talented cooking teacher in her own right—as founder of the Fourth Street Market Cooking School at H&S Pogue's in Cincinnati.  

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