Hand-Book of Practical Cookery for Ladies and Professional Cooks Hand-Book of Practical Cookery for Ladies and Professional Cooks

Hand-Book of Practical Cookery for Ladies and Professional Cooks

Pierre Blot

Publisher Description

The book basing recipes on precise and scientific measurements and including clear explanations of techniques and definitions, the book includes recipes such as Beef Tongue with Sauces, Cabinet Pudding, Fried Celery, Duck with Garniture, Roasted Eel, and Candied Pears.

GENRE
Food & Drink
RELEASED
1874
1 January
LANGUAGE
EN
English
LENGTH
580
Pages
PUBLISHER
Public Domain
SIZE
898.4
KB

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