English

The modern cook : a practical guide to the culinary art in all its branches : comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery : adapted as well for the largest esta

xv, 560 pages, 1 unnumbered leaf of plates : 22 cm · London edition originally published in 1846 under title: The modern cook. First American edition published the same year under title: French cookery

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