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The Modern Cook

A Practical Guide To The Culinary Art In All Its Branches (1846)

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Pages
540pages
Temps de lecture
19heures

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This antiquarian book is a facsimile reprint of the original, preserving its historical significance. While it may contain imperfections like marks and notations due to its age, the reprint aims to maintain the integrity of the original text. The effort reflects a commitment to protecting and promoting important literary works, making them accessible in high-quality, modern editions.

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The Modern Cook, Charles Elme Francatelli

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Année de publication
2008
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