The Professed Cook; or, the Modern Art of Cookery, Pastry, and Confectionary. To Which are Prefixed the French Names of All the Different Dishes

Clermont, B.

Published by John Hatchard, London, 1816
Condition: Used - Good Hardcover

Sold by Zetetic Books, Berkhamsted, United Kingdom

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Used - Hardcover

Condition: Used - Good

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