The imperial and royal cook
Subtitle: consisting of the most sumptuous made dishes, ragouts, fricassees, soups, gravies, &c. foreign and English : including the latest improvements in fashionable life
By: by Frederic Nutt
Contributors: American Institute of Wine & Food
Publisher: Printed for Mathews and Leigh by James Moyes
Published: 1809
Place of publication: London
Language: eng
Number of pages: 311
Subjects: International cooking; English Cooking
Notes: Includes index.

Vicaire, G. Bib. gastronomique, 634

Bitting, K.G. Gastronomic bib., 347

Oxford, A.W. Engl. cookery books, 136

Cagle, W.R. A Matter of Taste, 910