The Practice of Cookery, Pastry and Confectionary; in three parts. An appendix containing receipts for making wines, vingears, ketchups, syrups, cordials, possets, &c. dinner and supper dishes; articles in season; directions for carving, &c. Also new plates, shewing the manner of trussing poultry, and placing dishes on a table. And to which is now added, an index to the whole, arranged alphabetically.
Livres anciens et modernes
Cookery. Frazer (Mrs)
Edinburgh: Printed for Peter Hill by J. Ruthven and Sons, 1804.,
The Practice of Cookery, Pastry and Confectionary; in three parts. An appendix containing receipts for making wines, vingears, ketchups, syrups, cordials, possets, &c. dinner and supper dishes; articles in season; directions for carving, &c. Also new plates, shewing the manner of trussing poultry, and placing dishes on a table. And to which is now added, an index to the whole, arranged alphabetically.
Livres anciens et modernes
Cookery. Frazer (Mrs)
Edinburgh: Printed for Peter Hill by J. Ruthven and Sons, 1804.,
281,26 €
(Grantham,
Royaume-Uni)
Mode de Paiement
- PayPal
- Carte bancaire
- Virement bancaire
- Pubblica amministrazione
- Carta del Docente
Détails
- Auteur
- Cookery. Frazer (Mrs)
- Éditeurs
- Edinburgh: Printed for Peter Hill by J. Ruthven and Sons, 1804.
- Thème
- COOKERY GASTRONOMY FOOD WINE DRINK
Description
Fourth edition, with large additions and improvements, 8vo, [4], 304pp., 2 copper-engraved plates, some light staining and toning, cont. calf, rubbed, neatly rebacked, leather spine label lettered in gilt. Provenance: Early ink ownership signature at head of title ìPeter Forbes, Schoolmaster, Longforgan, 1819.î Maclean, p.55; Bitting, p.167; Cagle 689; Oxford, p.120; Vicaire 375.
