Le cuisinier parisien, ou l'art de la cuisine fran©ʹaise au dix-neuvi©·me si©·cle
Subtitle: trait©♭ ©♭l©♭mentaire et pratique des entr©♭es froides, des socles, et de l'entremets de sucre : suivi d'observations utiles aux progr©·s de ces deux parties de la cuisine moderne
By: par Antonin Car©®me
Contributors: University of Leeds. Library
Edition: Deuxi©·me ©♭dition, revue, corrig©♭e et augment©♭e ... [etc.]
Publisher: chez MM. J Renouard, Tresse, Mansut, Maison, et au d©♭p©þt principal
Published: 1842
Place of publication: Paris
Language: fre
Number of pages: 422
Subjects: French Cooking
Notes: Added engraved title-page.

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.