L'art de la cuisine fran©ʹaise au dix-neuvi©®me si©®cle
Subtitle: trait©♭ ©♭l©♭mentaire et pratique ...
By: par Antonin Car©®me
Contributors: Plumery, Armand; Fayot, Charles Fr©♭d©♭ric Alfred, 1797-1861; University of Leeds. Library
Publisher: au Comptoir des Impimeurs-Unis; chez Jules Renouard; chez Dentu
Published: 1847
Place of publication: Paris
Language: fre
Subjects: French Cooking
Notes: Each vol. has added t.p. engr.

Vols. 4 and 5 have title: Trait©♭ des entr©♭es chaudes, des rots en gras et en maigre, des entremets de l©♭gumes, entrements sucr©♭s chauds; par Plumerey.

Imprint varies.

By Car©®me in collaboration with C.F.A. Fayot.

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.