The Modern Cook; A Practical Guide to the Culinary Art, in all its branches; comprising, in addition to English cookery, the most approved and recherche systems of French, Italian, and German Cookery; adapted as well for the largest establishments as for the ue of private families.

Francatelli, Charles Elme

Published by Richard Bentley & Son 1883, London, 1872
Condition: Very Good Hardcover

From Foster Books - Stephen Foster - ABA, ILAB, & PBFA, London, United Kingdom

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