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 recherch©♭ systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families
By: by Charles Elm©♭ Francatelli
Contributors: University of Leeds. Library
Edition: Twelfth edition, revised and enlarged.
Publisher: Richard Bentley
Published: 1860
Place of publication: London
Language: eng
Number of pages: 552
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.