The complete art of cookery
Subtitle: exhibited in a plain and easy manner, with directions for marketing, the seasons for meat, poultry, fish, game, etc
By: by M.A. Reynolds
Contributors: University of Leeds. Library
Publisher: Kershaw and Son
Published: 1850
Place of publication: London
Language: eng
Number of pages: 320
Subjects: English Cooking
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.