The professed cook
Subtitle: adapted to the famillies of either noblemen, gentlemen, or citizens, containing upwards of seven hundred French and English practical receipts in cookery and one hundred in confectionary, to which is added bottling of fruits and juices, home-made wines, distilling, pickling and preserving, with an appendix, containing the duties of the steward, housekeeper, and man-cook, and other information necessary to be known by every mistress of a family and servant
By: by Robert Reynolds
Contributors: Hennessy, Joyce, former owner; American Institute of Wine & Food
Edition: Third editon / with considerable additions.
Publisher: E. Churton
Published: 1849
Place of publication: London
Language: eng
Number of pages: 411
Subjects: English Cooking; French Cooking
Notes: Bitting, K.G. Gastronomic bib., 395