The complete art of cookery
Subtitle: exhibited in a plain and easy manner, with directions for marketing; the seasons for meat, poultry, fish, game, etc., and numerous useful family recipes
By: by M.E. Reynolds
Contributors: University of Leeds. Library
Publisher: published by W. Brittain
Published: 1848
Place of publication: London
Language: eng
Number of pages: 320
Subjects: English Cooking
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.