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: University of Glasgow. Library
Publisher: Laking
Published: 1836
Place of publication: London
Language: eng
Format: [electronic resource] :
Number of pages: 307
Subjects: Cookery; Food; Preservation
Notes: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

The University of Glasgow Library.