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First published in 1854, this classic cookbook offers a treasure trove of recipes and techniques for the aspiring chef. I. Williamson's clear and concise instructions cover everything from basic sauces and soups to elaborate pastries and confections, making this book a must-have... Read Full Overview

First published in 1854, this classic cookbook offers a treasure trove of recipes and techniques for the aspiring chef. I. Williamson's clear and concise instructions cover everything from basic sauces and soups to elaborate pastries and confections, making this book a must-have... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview