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Subjects
French Cookery, French CookingEdition | Availability |
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Nouvelle cuisinière bourgeoise, ou, Manuel complet de cuisinier et de la cuisinière: contenant des recettes pour faire une bonne et saine cuisine a peu de frais, la manière de faire la patisserie et les confitures, les liqueurs, la composition des vinaigres et toutes espèces de poissons
1850, Barbou
in English
- Nouvelle éd., augm. 1⁰ d'un traité sur les melons, manière de connaître s'ils sont bons.
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Book Details
Edition Notes
Bitting, K.G. Gastronomic bib., p. 293
First ed. published in 1846.
Source: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.
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History
- Created April 1, 2008
- 4 revisions
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November 8, 2020 | Edited by MARC Bot | import existing book |
December 12, 2010 | Edited by ImportBot | Found a matching Library of Congress MARC record |
December 12, 2009 | Edited by WorkBot | link works |
April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |