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.
|Main Author:||Francatelli, Charles Elmé, 1805-1876.|
London, R. Bentley & son, 1880.
xv, 560 p.
front. (port.) illus.
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