The complete cook
Subtitle: Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry ... And, with general directions for making wines. With additions and alterations
By: by J.M. Sanderson, of the Franklin House
Contributors: University of Leeds. Library
Publisher: Lea and Blanchard
Published: 1843
Place of publication: Philadelphia
Language: eng
Number of pages: 196
Notes: Includes index.

Lowenstein, E. Amer. cookery (3rd ed.) 302.

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.