The modern cook
Subtitle: a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery : adapted as well for the largest establishments as for the use of private families
By: by Charles Elmé Francatelli
Edition: 9th ed., carefully rev. and considerably enl.
Publisher: R. Bentley
Published: 1855
Place of publication: London
Language: eng
Number of pages: 552
Subjects: Cooking
Notes: Includes index.