The complete cook
Subtitle: plain and practical directions for cooking and housekeeping, with upwards of seven hundred receipts, consisting of directions for the choice of meat and poultry ... and, with general directions for making wines
By: with additions and alterations by J.M. Sanderson
Contributors: Blum, Marshall, former owner; Clark, Sarah, former owner; Paul, Thomas V., bookseller; American Institute of Wine & Food; Sanderson, J. M.
Publisher: Lea and Blanchard
Published: 1843
Place of publication: Philadelphia
Language: eng
Number of pages: 196
Subjects: American Cooking
Notes: Includes index.

Cagle & Stafford. Amer. books on food and taste, 684