The modern cook
Subtitle: a practical guide to the culinary art in all its branches : comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery : adapted as well for the largest establishments as for the use of private families
By: by Charles Elmé Francatelli
Edition: 17th ed., rev. and enl.
Publisher: Richard Bentley
Published: 1867
Place of publication: London
Language: eng
Number of pages: 560
Subjects: Cooking; Menus
Other titles: Francatelli's modern cook
Notes: Includes index.