Le cuisinier parisien: ou, L'art de la cuisine française au dix-neuvième siècle ; traité élémentaire et pratique des entrées froides, des socles, et de l'entremets de sucre ; suivi d'observations utiles aux progrès de ces deux parties de la cuisine moderne
Marie Antonin Carême
Jan 1828 · Didot
Ebook
422
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