An edition of The complete cook (1846)

The complete cook.

Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons

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Last edited by ImportBot
February 23, 2012 | History
An edition of The complete cook (1846)

The complete cook.

Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Lea and Blanchard

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Book Details


Edition Notes

Published in
Philadelphia
Other Titles
Complete confectioner, pastry-cook, and baker.

Classifications

Library of Congress
TX715 .C752 1846

The Physical Object

Pagination
vi, [13]-196 p.

ID Numbers

Open Library
OL7209438M
Internet Archive
completecookplai00sandrich
LCCN
45051175

Source records

Internet Archive item record

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
February 23, 2012 Edited by ImportBot import new book
April 14, 2010 Edited by Open Library Bot Linked existing covers to the edition.
April 1, 2008 Created by an anonymous user Imported from Internet Archive item record