The modern cook.
A practical guide to the culinary art in all its branches. Comprising, in addition to English cookery, the most approved and recherche̲ 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.|
Philadelphia : T.B. Peterson, [1855?]
From the 9th London ed., carefully rev. and considerably enl.
At head of title: Francatelli's cook.
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