The new cookery book
Subtitle: a complete manual of English and foreign cookery on sound principles of taste and science; comprehending carefully tried receipts for every branch of the art
By: By Anne Bowman
Contributors: University of Leeds. Library
Edition: Second edition.
Publisher: George Routledge and sons
Published: 1869
Place of publication: London; New York
Language: eng
Number of pages: 623
Subjects: English Cooking
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.