The French cook
Subtitle: a full and literal translation of La petite cuisiniere habile ; giving plain directions for making the most celebrated and delicious potages, entreés, entremets, crêmes, fritures ; sauces, pates, patisserie, confitures, geleés, &c. with delicacy and economy ; with full directions for preserving fruits, meats, fish, and vegetables.
Publisher: Wm. H. Graham
Published: 1846
Place of publication: New York
Language: eng
Number of pages: 120
Subjects: Cookery, French.
Work titles: La Petite cuisiniere habile