The Boston cooking-school cook book
By: by Fannie Merritt Farmer
Edition: Rev. ed., with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values. With over 133 half-tone illustrations
Publisher: Little, Brown, and company
Published: 1918
Place of publication: Boston
Language: eng
Number of pages: 656
Subjects: Cookery, American