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The Art of Cookery Made Plain and Easy

The Art of Cookery Made Plain and Easy PDF Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476

Book Description


The Art of Cookery Made Plain and Easy

The Art of Cookery Made Plain and Easy PDF Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 476

Book Description


The Art of Cookery, Made Plain and Easy

The Art of Cookery, Made Plain and Easy PDF Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 450

Book Description


The Art of Cookery, Made Plain and Easy

The Art of Cookery, Made Plain and Easy PDF Author: Hannah Glasse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 458

Book Description


The Art of Cookery Made Plain and Easy. By a Lady [Hannah Glasse].

The Art of Cookery Made Plain and Easy. By a Lady [Hannah Glasse]. PDF Author: LADY.
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 0

Book Description


The Art of Cookery Made Plain and Easy

The Art of Cookery Made Plain and Easy PDF Author: Hannah Glasse
Publisher: Applewood Books
ISBN: 1557094624
Category : Cooking
Languages : en
Pages : 337

Book Description
Americais most popular cookbook in 1776. Reprinted from the first American edition of 1805. Includes a new introduction by food historian Karen Hess.

The Art of Cookery Made Plain and Easy

The Art of Cookery Made Plain and Easy PDF Author: Hannah Glasse
Publisher: Courier Dover Publications
ISBN: 0486795764
Category : Cooking
Languages : en
Pages : 324

Book Description
"Revised and republished many times since its 1747 debut, this cookbook was a bestseller in England and the United States for more than 100 years. Author Hannah Glasse dismisses French cookery as fussy and expensive, focusing instead on standards of Anglo-American cuisine. Simple dishes, from soups to cakes, feature straightforward directions"--

The Art of Cookery Made Easy and Refined

The Art of Cookery Made Easy and Refined PDF Author: John Mollard
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 252

Book Description


The Art of Cookery, Made Plain and Easy

The Art of Cookery, Made Plain and Easy PDF Author: Hannah Glasse
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 458

Book Description


The Royal Baker and Pastry Cook

The Royal Baker and Pastry Cook PDF Author: New York P. Royal Baking Powder Company
Publisher: Wentworth Press
ISBN: 9781010080411
Category : History
Languages : en
Pages : 50

Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Art of Cooking Made Easy [microform]

The Art of Cooking Made Easy [microform] PDF Author: C E Nasmyth & Co
Publisher: Legare Street Press
ISBN: 9781015097339
Category :
Languages : en
Pages : 140

Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.