The French cook, or, The art of cookery developed in all its various branches.
By: By Louis Eustache Ude.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Printed by Cox and Baylis for the author
Published: 1813
Place of publication: London
Language: eng
Number of pages: 480
Subjects: Cookery, French
Other titles: Art of cookery developed in all its various branches