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Die Köchin und Kochlehrerin Juliet Corson stellt im vorliegenden Band eine Sammlung zahlreicher Rezepte zur Zubereitung von Fleisch und Fisch, Gemüsen und Obst, Eierspeisen und Backwerk zusammen.
Nachdruck der englischsprachigen, dritten Auflage aus dem Jahr 1882.
The cook and and cooking teacher Juliet Corson presents a large collection of recipes for the preparation of meat and fish, vegetables and fruit, eggs and baked goods in this volume.
This book is a reprint of the english original of the third edition from 1882.
Nachdruck der englischsprachigen, dritten Auflage aus dem Jahr 1882.
The cook and and cooking teacher Juliet Corson presents a large collection of recipes for the preparation of meat and fish, vegetables and fruit, eggs and baked goods in this volume.
This book is a reprint of the english original of the third edition from 1882.