Title: American cookery, or, The art of dressing viands, fish, poultry, and vegetables, and the best modes of making puff-pastes, pies, tarts, puddings, custards and preserves, and all kinds of cakes, from the imperial plumb to plain cake, adapted to this country, and all grades of life
First published: 1996
Subjects: American Cookery, Cookery, American, Early works to 1800, American Cooking, Cooking, american
LC classification: TX703 .S5 1996