The epicurean;
a complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Making a Franco-American culinary encyclopedia, by Charles Ranhofer.
Description
- Language(s)
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English
- Published
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Chicago, Ill., J. Willy [©1920]
- Note
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Added t.p., with ornamental border.
- Physical Description
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viii pages, 1 leaf, [3], 1183 pages
illustrations, portrait
28 cm
Viewability
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Original Source |
Full view
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University of California
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