Modern Cook: a Practical Guide to the Culinary Art in All Branches Comprising, in addition to English Cookery, the Most Approved

Francatelli, Charles Elme

Edité par THOMAS L. WHITE, NEW ORLEANS, 1859
Etat : POOR Couverture rigide
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title cont.and Recherche systems of French, Italian, and German Cookery: Adapted as Well for the Largest Establishments as for the Use of Private Families, from the ninth London Edition Carefully Reised and Considerably Enlarged, with 62 illustrations, front cover detached but present, front end page detached and torn about 1/4 way down, cloth spine missing, boards badly rubbed, foxed pages, DATE PUBLISHED: 1859 EDITION: 585. N° de réf. du libraire 064205

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Détails bibliographiques

Titre : Modern Cook: a Practical Guide to the ...

Éditeur : THOMAS L. WHITE, NEW ORLEANS

Date d'édition : 1859

Reliure : HARD BACK BROWN

Etat du livre :POOR

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