1881 Cassell's Dictionary of Cookery

Description

Colour Plates, Illustrated, Original Binding, Publishers' Original Binding

Illustrated with a colour frontispiece, three colour plates, and numerous in-text images. Collated complete. A detailed and comprehensive dictionary of cookery terms and recipes, written due to the ever increasing attention the art of cookery had been receiving at the time of publication. Preceded by a treatise on the principles of cookery, with cross references inserted where applicable, and classified lists of recipes under such headings as jams, ices, puddings, sauces, and soups. Includes an appendix with articles on kitchen utensils, seasonable food, and a glossary of terms. Dated from the University of Glasgow Library.