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; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons
By: by J.M. Sanderson, of the Franklin House.
Contributors: Sanderson, J. M., of Philadelphia.
Publisher: Lea and Blanchard
Published: 1846
Place of publication: Philadelphia
Language: eng
Number of pages: 196
Subjects: Cookery, American.
Other titles: Complete confectioner, pastry-cook, and baker.