Cover of: The French cook by Louise Béate Augustine Friedel

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Last edited by Clean Up Bot
December 17, 2018 | History
An edition of The French cook (1846)

The French cook

a full and literal translation of La petite cuisiniere habile ; giving plain directions for making the most celebrated and delicious potages, entreés, entremets, crêmes, fritures ; sauces, pates, patisserie, confitures, geleés, &c. with delicacy and economy ; with full directions for preserving fruits, meats, fish, and vegetables.

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This edition was published in by Wm. H. Graham in New York.

Written in English

120 pages

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Cover of: The French cook

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The French cook

First published in 1846



The French cook

a full and literal translation of La petite cuisiniere habile ; giving plain directions for making the most celebrated and delicious potages, entreés, entremets, crêmes, fritures ; sauces, pates, patisserie, confitures, geleés, &c. with delicacy and economy ; with full directions for preserving fruits, meats, fish, and vegetables.

This edition was published in by Wm. H. Graham in New York.


ID Numbers

Open Library
OL24166642M
Internet Archive
frenchcookfullli00frie
OCLC/WorldCat
22234938

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