The The Professed Cook or The Modern art of Cookery Pastry and Confectionary Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which the French Names of all the Different Dishes are Gi
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A Hardback by B Clermont
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View other formats and editions of The The Professed Cook or The Modern art of Cookery Pastry and Confectionary Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which the French Names of all the Different Dishes are Gi by B Clermont
Publisher: Legare Street Press
Publication Date: 18/07/2023
ISBN13: 9781019969717, 978-1019969717
ISBN10: