The Professed Cook Or The Modern Art Of Cookery Pastry And Confectionary Made Plain And Easy By B Clermont Or Rather Translated By Him From Menon S Les Soupers De La Cour The Tenth Edition Revised And Much Enlarged
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![The Professed Cook; Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy ... By B. Clermont [or Rather, Translated by Him from - Menon's “Les Soupers de la Cour”]. The Tenth Edition, Revised and Much Enlarged](https://library.ardhindie.com/contents/assets/images/blank.png){kind=small}