The post-graduate cookery book
Subtitle: consisting of a large number of special receipts, many of them original, which are offered in this form as a supplement to existing works on the culinary art
By: by Adolphe Meyer.
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: Caterer Pub. Co.
Published: 1903
Place of publication: New York
Language: eng
Number of pages: 282
Subjects: Cookery, American
Notes: Bitting, K.G.  Gastronomic bib., p. 323