French cookery
Subtitle: the modern cook : a practical guide to the culinary art in all its branches, adapted as well for the largest establishments as for the use of private families
By: by Charles Elmé Francatelli.
Publisher: Lea and Blanchard
Published: 1846
Place of publication: Philadelphia
Language: eng
Number of pages: 540
Subjects: Cookery
Other titles: The modern cook.
Notes: The 1846 London edition has title: The modern cook.