The imperial and royal cook: consisting of the most sumptuous made dishes, ragouts, fricassees, soups, gravies, &c. Foreign and English: including the latest improvements in fashionable life
Contributors: University of Leeds. Library
Edition: Second edition / by Frederic Nutt.
Publisher: printed for Samuel Leigh; and Baldwin, Craddock and Joy
Published: 1819
Place of publication: London
Language: eng
Number of pages: 276
Subjects: Cooking
Notes: Cover dated 1820.

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.