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B. Clermont

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The Professed Cook, Or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy Consisting of the Most Approved Methods in the French as Well as English Cookery (Classic Reprint)
The Professed Cook; Or, The Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French as Well as English Cookery. In Which the French Names of All the Different Dishes are Given and Explai
The Professed Cook; Or, the Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy Consisting of The Most Approved Methods in The French, As Well As English Cookery ... With The Addition of The Best Receipts, Which Have Ever Appeared in The