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by Louise Béate Augustine Friedel (Author)
The French Cook: A Full And Literal Translation Of La Petite Cuisiniere Habile; Giving Plain Directions For Making The Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures; Sauces, Pates, Patisserie, Confitures, Geleés, &C. With Delicacy And Economy; With Full Directions For Preserving Fruits, Meats, Fish, And Vegetables has been considered by academicians and scholars of great significance and value to literature. This forms a part of the knowledge base for future generations. So that the book is never forgotten we have represented this book in a print format as the same form as it was originally first published. Hence any marks or annotations seen are left intentionally to preserve its true nature.
