The professed cook; or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explai

By Clermont, B

Book Id: WPLBN0002400154
Format Type: PDF eBook :
File Size: 59.1 MB
Reproduction Date: 2012

Title:	The professed cook; or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explai
Author:	Clermont, B
Volume:
Language:	English
Subject:	Cookery, French, Cookery, English, Cookery
Collections:	American Libraries Collection
Historic Publication Date:	1776
Publisher:	London; W. Davis


Citation APA MLA Chicago B, C. (1776). The professed cook; or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explai. Retrieved from https://self.gutenberg.org/

Description
Supplemental catalog subcollection information: American Libraries Collection; American University Library Collection; Historical Literature

Summary
Contributor: Southern Regional Library Facility, University of California Los Angeles (UCLA) Special Collection; University of California Libraries. The digitalization of this book was sponsored by MSN Live Books. ; Additional Subject Descriptions: Cookery, French; Cookery, English; Cookery