The standard cook
Subtitle: containing upwards of seven hundred practical receipts in cookery; and one hundred in confectionary; to which is added bottling of fruits and juices, home-made wines, distilling, pickling and preserving. With an appendix, containing the duties of the steward, housekeeper, and man-cook; and other information necessary to be known by every mistress of a family and servant
By: by Robert Reynolds
Contributors: University of Leeds. Library
Edition: Third edition.
Publisher: Thomas Bosworth
Published: 1853
Place of publication: London
Language: eng
Number of pages: 411
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.