The Modern Cook; A Practical Guide to the Culinary Art, in all its branches; comprising, in addition to English cookery, the most approved and recherche systems of French, Italian, and German Cookery; adapted as well for the largest establishments as for the ue of private families.

Francatelli, Charles Elme

Edité par Richard Bentley & Son 1883, London, 1872

A propos de cet article

xv, 560 pp. Green publisher's cloth with gilt borders and lettering to spine b/w illustration, skillfully and sympathetically rebacked. A few marks to boards and rubbing to extremities. Internally clean. With 60 illustrations. Extremely popular Victorian coobook, written by a chef of the Queen herself. 8vo.

N° de réf. du vendeur 68920

Détails bibliographiques

• Titre: The Modern Cook; A Practical Guide to the Culinary Art, in all its branches; comprising, in addition to English cookery, the most approved and recherche systems of French, Italian, and German Cookery; adapted as well for the largest establishments as for the ue of private families.
• Éditeur: Richard Bentley & Son 1883, London
• Date de parution: 1872
• Reliure: Publisher's Cloth
• État de l'article: Very Good
• Catalogues du vendeur:
  • Food and Drink