The Kennedy Cook: The Recipe Book - Cathleen Clarity, Photographs by Joann Pai, Foreword by Valérie Paturaud
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Sixty recipes prepared over many years by Andrée Imbert, the Kennedys' cook, updated for modern tastes: leg of lamb, Advent doughnuts, pistou soup, herb-stuffed caillettes, chicken in vinegar sauce, gribiche sauce, apple pie, Boston cream pie, and Thanksgiving stuffed turkey. This book is inspired by a novel.
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