The modern cook
Subtitle: a practical guide to the culinary art in all its branches: comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery; adapted as well for the largest establishments as for the use of private families
Edition: 26th ed.
Publisher: R. Bentley & son
Published: 1880
Place of publication: London
Language: eng
Number of pages: 560