Il cuoco francese
ove viene insegnata la maniera di condire ogni sorta di vivande, e di fare ogni sorta di pasticcierie, e confetti, conforme le quattro stagioni dell'anno
Terza edizione diligentemente corretta.
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Contributions
- Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Contributor
Publication
1787 - A spese Remondini di Venezia, Bassano, Italy
Language
Italian
Word Count
82,500 words, Guess
Page Count
330 pages
Identifiers
- Library of Congress Control Number48039322
- Open LibraryOL6041409M
Classifications
- LCCTX707 .L315 1787
Subjects
Genres
- Early works to 1800
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