An edition of The new professed cook
(1829)
The new professed cook
adapted to the famillies of either noblemen, gentlemen, or citizens, containing upwards of seven hundred French and English 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, and many other articles of information necessary to be known by every mistress of a family, and servant
Second editon, with considerable additions.
by Reynolds, Robert
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French Cooking, English Cooking| Edition | Availability |
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The new professed cook: adapted to the famillies of either noblemen, gentlemen, or citizens, containing upwards of seven hundred French and English 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, and many other articles of information necessary to be known by every mistress of a family, and servant
1829, Printed for J. Booth, Duke Street, Portland Place
in English
- Second editon, with considerable additions.
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Book Details
Edition Notes
[4] pp. of publisher's advertisements at end.
Cagle, W.R. Matter of taste no. 961.
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
The University of Leeds Library.
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