The epicurean
Subtitle: a complete treatise of analytical and practical studies on the culinary art, including table and wine service, how to prepare and cook dishes, etc., and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
By: Making a Franco-American culinary encyclopedia, by Charles Ranhofer.
Publisher: J. Willy
Published: 1920
Place of publication: Chicago, Ill
Language: eng
Number of pages: 1183
Subjects: Cookery, American; Cookery, French; Menus
Notes: Added t.-p., with ornamental border.