French cookery: comprising L'art de la cuisine francaise, Le patissier royal, Le cuisinier parisien
By: by ... M. Careme. Translated by W. Hall
Contributors: Hall, W.
Publisher: John Murray
Published: 1836
Place of publication: London
Language: eng
Number of pages: 422
Subjects: French Cooking
Notes: Copy 1 Note: Two publisher's list at end.