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The Modern Cook; a Practical Guide to the Culinary Art in all its Branches: Comp #60233


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Description

ItemID:60233

Title:The Modern Cook; a Practical Guide to the Culinary Art in all its Branches: Comprising, in Addition to English Cookery, the Most Approved and Recherch Systems of French, Italian, and German Cookery; Adapted as well for the Largest Establishments as for the use of Private Families

Author:Francatelli, Charles Elme

Publisher:Richard Bentley

Date:1870

Booktype:Hardback

Size:Octavo

Description:Xv, 560 pages, with frontispiece, and text illustrations throughout

Binding:Dark green cloth with gilt title on spine

Condition:Cracked at lower rear joint but holding, covers lightly marked, occasional light spots inside, good condition

Jacket:N/A

Signed:


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