The book of preserves
Subtitle: (Le livre de conserves): containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c
By: by Jules Gouffé ; translated from the French by Alphonse Gouffé. Illustrated with 34 woodcuts
Contributors: University of Leeds. Library
Publisher: S. Low, Son and Marston
Published: 1871
Place of publication: London
Language: eng
Number of pages: 333
Subjects: Food; Preservation; Confectionery
Other titles: Livre de conserves : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c.
Work titles: Livre des conserves
Notes: In English.

Includes index.

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.