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French CookingShowing 1 featured edition. View all 1 editions?
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La grande cuisine simplifiée: art de la cuisine nouvelle mise à la portée de toutes les fortunes, suivie de la charcuterie, de la patisserie, de l'office, des conserves de légumes, et précédée d'un dictionnaire du cuisinier, avec 52 gravures
1845, Audot, éditeur de Bon jardinier, rue du Paon, 8 (École-de-Médecine)
in French
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Edition Notes
With a half-title.
"Préface"--p. [v]-viii, signed: P.C. Robert.
"Imprimé par Béthune et Plon, a Paris"--half-title verso.
Includes index.
Errata, p. [406].
"Additions"--p. [407]-414.
Bitting, K.G. Gastronomic bib., p. 399-400
Vicaire, G. Bib. gastronomique, col. 745
Wheaton & Kelly. Bib culinary hist., p. 213
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- Created November 30, 2023
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November 30, 2023 | Created by MARC Bot | Imported from harvard_bibliographic_metadata record |