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"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fussy and expensive, focusing instead on standards of Anglo-American cuisine. Simple dishes, from soups to cakes, feature straightforward directions"--
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Previews available in: English
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Book Details
Edition Notes
Includes index.
Facsimile signature "H. Glasse" printed on p. 1.
Errors in paging: 9 and 251 numbered 6 and 235 respectively.
Cagle, W.R. Matter of taste, 700
The Physical Object
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- Created August 28, 2024
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August 28, 2024 | Created by MARC Bot | Imported from harvard_bibliographic_metadata record |