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Ovens of Brittany Cookbook
Guest Cottage/Amherst Press, 1991, 2001

Reveals recipes, stories and professional hints from two decades of dining excellence in southern Wisconsin. The Ovens of Brittany restaurants’ story is told, beginning with the "flour" children of the early 1970s and the invention of the morning bun. Inexperienced cooks will trust the home-tested recipes and more seasoned gourmands will appreciate the opportunity to try their hand at dishes such as Queen of Sheba Torte, Spinach Gateau, and Wild Rice and Orange Salad.

“Culinary magic...waxing philosophical comes easy when talking about the Ovens of Brittany."
-Terry Sowka, Chicago Sun Times

"The Ovens of Brittany Cookbook is like discovering how to cook again!"
-Bill Kuhns, NewMonth Magazine

Out of print. Contact the author to purchase or check Amazon