The new 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, and many other articles of information necessary to be known by every mistress of a family, and servant
By: by Robert Reynolds
Contributors: University of Leeds. Library
Edition: Second editon, with considerable additions.
Publisher: Printed for J. Booth, Duke Street, Portland Place
Published: 1829
Place of publication: [London]
Language: eng
Number of pages: 374
Subjects: French Cooking; English Cooking
Notes: [4] pp. of publisher's advertisements at end.

Cagle, W.R. Matter of taste no. 961.

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