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The Professed Cook Or The Modern Art Of Cookery Pastry Confectionary Made Plain And Easy

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The Professed Cook; Or, The Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy
Language: en
Pages: 600

The Professed Cook; Or, The Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy

Authors: Menon
Categories: Cooking, English
Type: BOOK - Published: 1812 - Publisher:

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The Professed Cook: Or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy
Language: en
Pages:

The Professed Cook: Or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy

Authors: Menon ...
Categories:
Type: BOOK - Published: 1776 - Publisher:

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The Professed Cook
Language: en
Pages: 549

The Professed Cook

Authors: B. Clermont
Categories:
Type: BOOK - Published: 1812 - Publisher:

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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
Language: en
Pages: 604

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

Authors: B. CLERMONT
Categories:
Type: BOOK - Published: 1812 - Publisher:

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The Professed Cook
Language: en
Pages: 352

The Professed Cook

Authors: Menon
Categories:
Type: BOOK - Published: 2018-04-24 - Publisher: Gale Ecco, Print Editions

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The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing pr