Recipes for high-class cookery
Subtitle: as used in the Edinburgh School of Cookery
Contributors: University of Leeds. Library
Publisher: Nelson
Published: 1912
Place of publication: London
Language: eng
Number of pages: 223
Subjects: Cooking; Education; British 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.