| Record ID | ia:b21533325 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/b21533325/b21533325_marc.xml |
| Download MARC binary | https://www.archive.org/download/b21533325/b21533325_meta.mrc |
LEADER: 01332nam 2200277 a 4500
007 cr
008 s1853 enk s 000 eng
035 $a(Leeds)b18355778
035 $a(UkLW)b21533325
100 1 $aReynolds, Robert,$dfl. 1815-1829.
245 14 $aThe standard cook :$bcontaining upwards of seven hundred practical receipts in cookery; and one hundred in confectionary; to which is added bottling of fruits and juices, home-made wines, distilling, pickling and preserving. With an appendix, containing the duties of the steward, housekeeper, and man-cook; and other information necessary to be known by every mistress of a family and servant /$cby Robert Reynolds.
250 $aThird edition.
260 $aLondon :$bThomas Bosworth,$c1853.
300 $axxix, [1], 411 p :$bport. ;$c21 cm.
535 2 $aThis material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
535 1 $aThe University of Leeds Library.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21533325
907 $a.b21533325
966 $lblspc$aCookery A$cREY
902 $a040120
998 $adigi$b22-10-14$cm$dv$en$feng$genk$h4$i0