 Gouff'e. The Royal Cookery Book. By JULES GOUFFE ; translated and adapted for English use by ALPHONSE GOUFFE, Head Pastrycook to Her Majesty the Queen. Illustrated with large plates printed in colours. 161 Woodcuts, 8vo, cloth extra, gilt edges, 2/. 2s....  Hall's Vineyard - Seite 17von Maud Jeanne Franc - 1875 - 306 SeitenVollansicht - Über dieses Buch
 | Henry Blackburn - 1868 - 272 Seiten
...extra, 21, 2s. " Jules Gouffe, the most renowned offleier de bouche of the present day has written by far the ablest and most complete work on Cookery that has ever been submitted to the gastronomic world. It is difficult to say which is most admirable, the eminent good sense and thorough... | |
 | Log - 1868 - 344 Seiten
...extra, 21. 2s. " Jules Gouffe, the most renowned offlcier de bouche of the present day has written by far the ablest and most complete work on Cookery that has ever been submitted to the gastronomic world. It is difficult to say which is most admirable, the eminent good sense and thorough... | |
 | John Call Dalton - 1868 - 440 Seiten
...extra, 21. '2s. " Jules Gouffe, the most renowned offitier de bouche of the present day has written by far The ablest and most complete work on Cookery that has ever been submitted to the gastronomic world. It is difficult to say -which is most admirable, the eminent good sense and thorough... | |
 | Mrs. Bury Palliser - 1869 - 574 Seiten
...Saddll 01 Mutton. ' JULES GOUFFE", the most renowned officier de bottcke of the present day, has written by far the ablest and most complete work on Cookery that has ever been submitted to the gastronomic world. It is difficult to say which is most admirable, the eminent good sense and thorough... | |
 | lady Mary Anne Hardy - 1870 - 356 Seiten
...Colours, and 161 Woodcuts, cloth extra 21. 2s. Household Edition, without the Coloured Plates, 10s. 6d. " By far the ablest and most complete work on cookery that has ever been submitted to the gastronomwal world." — Pall Mall Gazette. " Equal taste pervades all his work ; and the casual reader... | |
 | Dinah Maria Mulock Craik - 1871 - 334 Seiten
...together with 161 woodcuts. 8vo. Coth extra, gilt edges. 2/. zs. • Domestic Edition, half-bound. IQJ. " By far the ablest and most complete work on cookery...Vegetables, Fruits, Confitures, Syrups, Liqueurs de Fimille, Petits Fours, Bonbons, &c. &c. By JULES GOUFFE, Head Cook of the Paris Jockey Club, and translated... | |
 | Harriet Beecher Stowe - 1871 - 368 Seiten
...together with i6i woodcuts. 8vo. Coth extra, gilt edges. a/. zs. . Domestic Edition, half-bound. IOJ. " By far the ablest and most complete work on cookery...Preparing and Preserving Meat, Fish salt and smoked, Terrincs, Gelatines, Vegetables, Fruits, Confitures, Syrups, Liqueurs de Fimille, Petits Fours, Bonbons,... | |
 | Louisa May Alcott - 1871 - 340 Seiten
...together with i6i woodcuts. 8vo. Coth extra, gilt edges. 2/. zs. Domestic Edition, half-bound. 1or. dd. " By far the ablest and most complete work on cookery...Preparing and Preserving Meat, Fish salt and smoked, Terrincs, Gelatines, Vege'tables, Fruits, Confitures, Syrups, Liqueurs de Fimille, Petits Fours, Bonbons,... | |
 | Louisa May Alcott - 1871 - 394 Seiten
...with 161 woodcuts. 8vo. Coth extra, gilt edges. a/, zs. • Domestic Edition, half-bound. lo*. 6d. " By far the ablest and most complete work on cookery...Preparing and Preserving Meat, Fish salt and smoked, Terrincs, Gelatines, Vegetables, Fruits, Confitures, Syrups, Liqueurs de Fimille, Petiis Fours, Bonbons,... | |
 | Dinah Maria Craik - 1871 - 360 Seiten
...together with i6i woodcuts. 8vo. Coth extra, gilt edges. 2/. zs. • Domestic Edition, half-bound. IO*, '' By far the ablest and most complete work on cookery...Preparing and Preserving Meat, Fish salt and smoked, Terrincs, Gelatines, Vegetables, Fruits, Confitures, Syrups, Liqueurs de Fimille, Petits Fours, Bonbons,... | |
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