French cookery
Subtitle: comprising L'art de la cuisine française, Le patissier royal, Le cuisinier parisien
By: by M. Carême ; translated by William Hall
Contributors: Hall, William; American Institute of Wine & Food
Edition: A new ed.
Publisher: John Murray
Published: 1840
Place of publication: London
Language: eng
Translated from: fre
Number of pages: 422
Subjects: French Cooking; Confectionery