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 (Classic Reprint)

 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 (Classic Reprint) PDF

By B. Clermont | DMCA

Excerpt from 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 CookeryTerms ofigookei'y, See. The French cook'( how far this may pleafe him) Will lol'e nothing by the Perufal, asvery few are thoroughly acquainted with theivvhole, and will.help the Memory to great Advantage: Ther...

Hardcover: 672 pages
Publisher: Forgotten Books (February 5, 2018)
Language: English
ISBN-10: 0484438735
ISBN-13: 978-0484438735
Product Dimensions: 6 x 1.4 x 9 inches
Format: PDF ePub djvu book


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