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 establishments as for the use of private families.

Description

Main Author

Francatelli, Charles Elmé, 1805-1876.

Language(s)

English

Published

London, Bentley, 1874.

Edition

23d ed.

Subjects

Cooking.

Physical Description

560 p. illus.

Locate a Print Version

Find in a library

Viewability