The professed cook; or, The modern art of cookery, pastry, & confectionary, made plain and easy; consisting of the most approved methods in the French, as well as English cookery ... With the addition of the best receipts, which have ever appeared in…
Book details
- Title
- The professed cook; or, The modern art of cookery, pastry, & confectionary, made plain and easy; consisting of the most approved methods in the French, as well as English cookery ... With the addition of the best receipts, which have ever appeared in…
- Publication year listed
- 1812
- Format
- Public domain eBook
- Reading access
- Free online reader; no registration required
- Source record
- View on Archive.org
About this book
The professed cook; or, The modern art of cookery, pastry, & confectionary, made plain and easy; consisting of the most approved methods in the French, as well as English cookery ... With the addition of the best receipts, which have ever appeared in the French or English languages
Author: Clermont, B
Year: 1812
Book digitized by Google from the library of Harvard University and uploaded to the Internet Archive by user tpb.
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