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Last edited by Open Library Bot
December 4, 2010 | History

The guide to preferment, or, Complete art of cookery 1 edition

The guide to preferment, or, Complete art of cookery
Farley Mr.

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The guide to preferment, or, Complete art of cookery
containing directions for marketing, the season of the year for butcher's meat, game, poultry, fish, &e. [sic], to roast, boil, stew, broil, and fry every thing necessary to be sent to table, to make soups, gravies, sauces, ragouts, &c. &c., instructions for making pies, puddings, tarts, &c., the forms of placing the dishes on table, and a plate shewing the proper method of trussing
by Mr. Farley.

Published 1800 by Dean and Munday in London .
Written in English.

Edition Notes

Bitting, K.G. Gastronomic bib., p. 152
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.

Other Titles
Guide to preferment., Complete art of cookery.

Classifications

Dewey Decimal Class
641.5942
Library of Congress
TX717 .F355 1800z

The Physical Object

Pagination
ii, [13]-116 p., [1] folded leaf of plates :
Number of pages
116

ID Numbers

Open Library
OL2110912M
LC Control Number
88164144

History Created December 10, 2009 · 2 revisions Download catalog record: RDF / JSON

December 4, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page