The modern cook : a practical guide to the culinary art in all its branches, comprising, in addition to English cookery, the most approved and recherché systems of French, Italian and German cookery. Adapted as well for the largest establishments as for the use of private families
Metadata
| Identifier | vcz4zvr4 |
| IRN | 261194 |
| Class Mark | Cookery A/FRA |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/vcz4zvr4 |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books A - British |