| Record ID | harvard_bibliographic_metadata/ab.bib.09.20150123.full.mrc:2403457:996 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.09.20150123.full.mrc:2403457:996?format=raw |
LEADER: 00996cam a2200193 a 45e0
001 009002317-X
005 20021212101909.0
008 910326s1800 stkaf 000 0 eng d
035 0 $aocm23296316
040 $aEMW$cEMW$dOCLCQ
100 1 $aFrazer,$cMrs.
245 14 $aThe practice of cookery, pastry, confectionary, pickling, and preserving :$bwith directions for choosing provisions, trussing poultry, &c., to which is added, an appendix, containing receipts for making vinegar, ketchups, wines, cordials, &c. : likewise the art of carving, also, lists of supper and dinner dishes, and of articles in season in the different months of the year, with plates, shewing the manner of trussing poultry, and placing dishes on the table /$cby Mrs. Frazer.
250 $a3rd ed., improved and enl.
260 $aEdinburgh :$bPrinted for Peter Hill,$c1800.
300 $axvi, 270 p., [2] leaves of plates :$bill.. ;$c18 cm.
650 0 $aCooking, Scottish.
650 0 $aMenus.
988 $a20021211
906 $0OCLC