The modern cook
Subtitle: a practical guide to the culinary art in all its branches ...
By: by Charles Elmé Francatelli
Edition: From the 9th London ed., carefully rev. and considerably enl.
Publisher: T.B. Peterson
Published: 1877
Place of publication: Philadelphia
Language: eng
Number of pages: 585
Subjects: Cooking; English Cooking
Notes: At head of title: Francatelli's cook.