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The modern cook: a practical guide to the culinary art in all its branches: comprising, in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery; adapted as well for the large establishments as for the use of private families
1877, Richard Bentley & son
in English
- Twenty-fifth edition.
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First edition, 1846.
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Feedback?April 30, 2017 | Edited by ImportBot | import new book |
December 6, 2010 | Edited by Open Library Bot | Added subjects from MARC records. |
April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
December 10, 2009 | Created by WorkBot | add works page |