Hand-book of Practical Cookery, for Ladies and Professional Cooks. Containing the Whole Science and Art of Preparing Human Food.
New York: D. Appleton & Company, 1867. First Edition. Hardcover. 478pp + 2 pp of advertisements. Green cloth stamped in blind on the sides and in gold on the spine. The author was professor of Gastronomy and founder of the New York Cooking Academy. Paul Watkins' copy with his stamp..... More