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The Professed Cook

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The Professed Cook
Language: en
Pages: 660

The Professed Cook

Authors: B Clermont
Categories:
Type: BOOK - Published: 2018-05-17 - Publisher: Townsends

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While considerable animosity and criticism generally existed between British and French societies throughout the 18th century, the British - especially the midd
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 ... 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; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition
Language: en
Pages: 674

The Professed Cook; Or, the Modern Art of Cookery, Pastry and Confectionary Made Plain and Easy ... Translated [By B. Glermont.] from the Soupers de la Cour [of Menon]. Second Edition

Authors:
Categories:
Type: BOOK - Published: 1769 - Publisher:

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The new French and English professed cook. The professed cook: adapted to the families of either noblemen, gentlemen, or citizens; containing upwards of seven hundred French and English practical receipts in cookery ... Third edition, with considerable additions
Language: en
Pages: 452

The new French and English professed cook. The professed cook: adapted to the families of either noblemen, gentlemen, or citizens; containing upwards of seven hundred French and English practical receipts in cookery ... Third edition, with considerable additions

Authors: Robert REYNOLDS (Cook.)
Categories:
Type: BOOK - Published: 1849 - Publisher:

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