The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which the French Names of all the Different Dishes are Given and Explai

Name: The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which the French Names of all the Different Dishes are Given and Explai
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Author: B Clermont
ISBN: 9781019969717

B Clermont

18 juillet 2023

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Description

Langue

anglais

Pages

678

Publié par: Creative Media Partners, LLC

Dimensions à l’expédition: 9" H x 6" W x 1" L

ISBN: 9781019969717

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The Professed Cook; or, The Modern art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which the French Names of all the Different Dishes are Given and Explai

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