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Emerson, Lucy

The writer of an early American cookery book, called "New England Cookery", in 1808. She says "Gar-licks, though used by the French, are better adapted to medicine than [to] cookery". See 'Garlic'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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