The modern cook
Subtitle: a practical guide to the culinary art in all its branches, adapted as well for the largest establishments as for the use of private families
By: by Charles Elm©♭ Francatelli
Contributors: University of Leeds. Library
Edition: Second edition.
Publisher: Richard Bentley
Published: 1846
Place of publication: London
Language: eng
Number of pages: 513
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.