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The Essence of Cookery (1822)

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This book has more substance and greater appeal to modern tastes than the general run of gastronomic writing of the 1 9th century. No gush, no waffle, but sound sense based on kitchen experience, made available for the first time in English. The translator's introduction sets it in its historical context.
Paperback, 212 pages
Published January 1st 1993 by Prospect Books (UK)
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