366 menus and 1200 recipes of the Baron Brisse
Subtitle: in French and English
By: translated by Mrs. Matthew Clark.
Contributors: Clark, Edith Matthew.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Sampson Low, Marston, Searle, & Rivington
Published: 1882
Place of publication: London
Language: eng
Number of pages: 400
Subjects: Cookery, French; Menus
Notes: Daily menus are given in French and English, recipes in English only.
Bitting, K.G.  Gastronomic bib., p. 61
"Translator's note" signed: Edith Matthew Clark.