Cook and confectioner
Subtitle: the complete cook : plain and practical directions for cooking and housekeeping, with upwards of seven hundred receipts ... and with general directions for making wines, with additions and alterations
By: by J.M. Sanderson, of the Franklin House. The complete confectioner, pastry-cook, and baker : plain and practical directions for making confectionary and pastry and for baking : with upwards of five hundred receipts ... with additions and alterations / by Parkinson, practical confectioner, Chestnut Street.
Contributors: Parkinson, Eleanor.; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: W.A. Leary & Co.
Published: 1851
Place of publication: Philadelphia
Language: eng
Number of pages: 196
Subjects: Cookery, American; Confectionery; Pastry
Other titles: Complete cook; Complete confectioner, pastry-cook, and baker
Notes: In two parts, each with special t.p.
K.G. Bitting's Gastronomic Bibliography lists the 1846 ed. published in Philadelphia by Lea and Blanchard.
Advertisements at end.
First part has index.