![The Professed Cook; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition PDF](https://books.google.com/books/content/images/frontcover/9CRhAAAAcAAJ?fife=w150-h200)
Author: Publisher:
ISBN:
Category :
Languages : en
Pages : 674
Book Description
The Professed Cook; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition
![The Professed Cook; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition PDF](https://books.google.com/books/content/images/frontcover/9CRhAAAAcAAJ?fife=w80-h100)
Author: The Professed Cook; Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy ... By B. Clermont [or Rather, Translated by Him from - Menon's “Les Soupers de la Cour”]. The Tenth Edition, Revised and Much Enlarged
![The Professed Cook; Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy ... By B. Clermont [or Rather, Translated by Him from - Menon's “Les Soupers de la Cour”]. The Tenth Edition, Revised and Much Enlarged PDF](https://books.google.com/books/content/images/frontcover/k7FjAAAAcAAJ?fife=w80-h100)
Author: B. CLERMONTEggs in Cookery
Author: Richard HoskingPublisher: Oxford Symposium
ISBN: 1903018544
Category : Cooking
Languages : en
Pages : 338
Book Description
With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery.
English Cookery Books to the Year 1850
Author: Arnold Whitaker OxfordPublisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 216
Book Description
General Catalogue of Printed Books
Author: British Museum. Department of Printed BooksPublisher:
ISBN:
Category : English imprints
Languages : en
Pages : 552
Book Description
Bulletin of the New York Public Library
Author: New York Public LibraryPublisher:
ISBN:
Category : Bibliography
Languages : en
Pages : 966
Book Description
Includes its Report, 1896-19 .
A Matter of Taste
Author: William Rea CaglePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1206
Book Description
Offers a bibliography of the famed international collection of books on food and drink housed in The Lilly Library at Indiana University. The collection concentrates on rare European cook books from the 15th to the 20th centuries, but also contains works of Canada, Mexico, India, and Japan. Unlike m
The Manuscript Inventories and the Catalogs of Manuscripts, Books and Pictures: Book catalog, A-L
Author: Arthur and Elizabeth Schlesinger Library on the History of Women in AmericaPublisher:
ISBN:
Category : Manuscripts
Languages : en
Pages : 742
Book Description
The Whitney Cookery Collection
Author: Lewis Morgrage StarkPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 44
Book Description
A Short-title Catalogue of Household and Cookery Books Published in the English Tongue, 1701-1800
Author: Virginia MacleanPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 232
Book Description