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
By: by Charles Elmé Francatelli
Publisher: Macmillan
Published: 1901
Place of publication: London; New York
Language: eng
Number of pages: 560
Subjects: Cooking; Menus
Notes: Includes index.

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