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L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique ...

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L'art de la cuisine française au dix-neuviême siêcle : traité élémentaire et pratique ...

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Publication date
Topics
Cooking, French
Publisher
Paris : au Comptoir des Impimeurs-Unis; chez Jules Renouard; chez Dentu
Collection
leedsuniversitylibrary;ukmhl;medicalheritagelibrary;europeanlibraries;medicallibrary
Contributor
University of Leeds Library
Language
French
Rights
This work is available under the Creative Commons, Public Domain Mark
Volume
v.4
Item Size
638.2M
The University of Leeds Library

Each vol. has added t.p. engr

Vols. 4 and 5 have title: Traité des entrées chaudes, des rots en gras et en maigre, des entremets de légumes, entrements sucrés chauds; par Plumerey

Imprint varies

By Carême in collaboration with C.F.A. Fayot

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library

Notes

dried flower stuck to p. 226-227 and 246-247

Addeddate
2015-10-01 10:40:20.115391
Associated-names
Plumery, Armand; Fayot, Charles Frédéric Alfred, 1797-1861; University of Leeds. Library
Barcode
30106011033148
Collection_added
medicallibrary
External-identifier
urn:oclc:record:969509254[WorldCat (this item)]
Foldoutcount
0
Identifier
b21526047_0004
Identifier-ark
ark:/13960/t3jx25s3g
Invoice
1008
Leeds_id
b18047336
Ocr_converted
abbyy-to-hocr 1.1.37
Ocr_module_version
0.0.21
Openlibrary_edition
OL26276134M
Openlibrary_work
OL17672256W
Page-progression
lr
Page_number_confidence
99
Page_number_module_version
1.0.3
Pages
456
Ppi
300
Scandate
20151102142711
Scanner
scribetteu6
Scanningcenter
euston
Shipment
Leeds_06/Crate_004
Full catalog record
MARCXML


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