The young cook's guide, with practical observations
Subtitle: a new treatise on French and English cookery, combining economy with elegance, to which is added an appendix containing M. Appert's method of preserving fruit without sugar, the rudiments of ices and many useful performances in the art of confectionary
By: By I. Roberts
Contributors: Appert, Nicolas, 1749-1841; Hering (Firm); American Institute of Wine & Food
Edition: 2nd ed.
Publisher: Laking
Published: 1841
Place of publication: London
Language: eng
Number of pages: 383
Subjects: French Cooking; English Cooking; Fruit; Preservation
Other titles: French & English cookery
Notes: Includes index.