The French cook
Subtitle: a system of fashionable and economical cookery, adapted to the use of English families
By: by Louis Eustache Ude, ci-devant cook to Louis XVI, and the Earl of Sefton, late steward to the United Service-Club, to His late Royal Highness the Duke of York, and now maitre d'hotel at Crockford's club, St. James Street
Edition: Twelfth edition, corrected and enlarged, with an appendix of obersvations...
Publisher: John Ebers and Co., 27 Old Bond-Street
Published: 1833
Place of publication: London
Language: eng
Number of pages: 485
Subjects: French Cooking
Notes: Printer from title page verso.

Signatures: a-b¹² B-T¹² U⁶ 2¹² X¹² Y⁴; U3, U4 unsigned, U5 missigned U3.

Includes index.

"Terms of subscription to Mssrs. Ebers and Co's British and Foreign Library"--Pages [2-3] of final count.

From the collection of Julia Child.

Manuscript note on front free endpaper verso: Index misnumbered but complete.

Bound in contemporary brown boards.