The French cook
Subtitle: a full and literal translation of "La petite cuisinière habile" : giving plain directions for making the most celebrated and delicious potages, entrées, entremets, crêmes, fritures, sauces, patés, patisserie, confitures, gelées, &c : with delicacy and economy : with full directions for preserving fruits, meats, fish, and vegetables
By: [Louise-Béate-Augustine Friedel]
Series: Women's Studies Archive: Rare Titles from the American Antiquarian Society, 1820-1922; Women's Studies Archive: Rare Titles from the American Antiquarian Society, 1820-1922
Publisher: Wm. H. Graham
Published: 1846
Place of publication: New York
Language: eng
Number of pages: 120
Subjects: French Cooking
Work titles: Petite cuisinière habile
Notes: Reproduction of the original from American Antiquarian Society.