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 largest establishment as for the use of private families 12th ed

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 largest establishment as for the use of private families

12th ed

Material type: 図書

Author: by Charles Elmé Francatelli

Publisher: R. Bentley

Publication date: 1871

Material Format: Paper

Capacity, size, etc.: 23 cm

NDC: 596.23

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Notes on use

Note (General)：: Includes bibliographical references and indexPreface by author in 1953

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Paper

Material Type: 図書
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 recherché systems of French, Italian, and German cookery : adapted as well for the largest establishment as for the use of private families
Author/Editor: by Charles Elmé Francatelli
Edition: 12th ed
Author Heading: Francatelli, Charles Elmé,
https://ci.nii.ac.jp/author/DA1240357X
Publication, Distribution, etc.: R. Bentley
Publication Date: 1871
Publication Date (W3CDTF): 1871
Size: 23 cm
Place of Publication (Country Code): uk
Text Language Code: en
Subject Heading: Cookery
NDC 9th ed.: 596.23 : Food. Cookery
Target Audience: 一般
Note (General): Includes bibliographical references and index
Preface by author in 1953
Related Material (URI): https://ci.nii.ac.jp/ncid/BB02264332#entity
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BB02264332 : BB02264332