Guide de la Bonne Cuisinière par Mme C. Durandeau; Deuxième Édition
Paris: Administration De L'Almanach-Vermot, 1887. Baer, Gill. Hardcover. 428 pages. 16.5 x 11.5 cm. This French dictionary/reference book of cooking terminology focusing on procuring ingredients and preparing cuisine. Recipes for popular dishes are given in general terminology with diagrams and illustrations of various cuts of meat which are best used..... More