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 large establishments as for the use of private families
By: by Charles Elmé Francatelli
Contributors: University of Leeds. Library
Edition: Twenty-fifth edition.
Publisher: Richard Bentley & son
Published: 1877
Place of publication: London
Language: eng
Number of pages: 560
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.