An edition of Hotel meat cooking (1883)

Hotel meat cooking

comprising hotel and restaurant fish and oyster cooking, how to cut meats, and soups, entrees, and bills of fare

By Jessup Whitehead

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Publish Date

1884

Publisher

The Author

Language

eng

Pages

303

Description:

subjects: Cookery, Cookery (Meat), Cookery (Seafood), Food service, Quantity cookery, Cooking (Meat), Cooking (Seafood), Quantity cooking, Creole Cooking