A concise encyclopaedia of gastronomy
Description
Contents: Sect. 1. Sauces -- Sect. 2. Fish -- Sect. 3. Vegetables -- Sect. 4. Cereals -- Sect. 5. Fruit -- Sect. 6. Birds and their eggs -- Sect. 7. Meat -- Sect. 8. Wine -- Sect. 9. Cheese, also an analytical cross-index to sections 1-8.
Metadata
| Identifier | vfr1lbzs |
| IRN | 256930 |
| Class Mark | Cookery A SIM |
| Level | Item |
| Type of Record | Archives - Book |
| Peristent Link | http://prototype1.library.leeds.ac.uk/vfr1lbzs |
| Collection(s) | Cookery Collection |
| Category | Archive Print |
| Parent Record | Cookery Printed Books A - British |