| Title: | 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 |
| Author: | Carême, M. A. (Marie Antonin), 1784-1833 |
| Author: | American Institute of Wine & Food |
| Note: | Au dépôt principal et chez MM. J. Renouard [and 5 others], 1842 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Cookbooks -- 1840-1849 |
| Subject: | Cooking, French |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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