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The Official Handbook for the National Training School for Cookery
Containing the lessons on cookery which constitute the course of instruction in the school
Authors
420 pages
More about the book
This handbook offers a comprehensive guide to the cookery lessons taught at the National Training School for Cookery, reflecting the educational practices of the late 19th century. It serves as a valuable resource for culinary enthusiasts and historians, providing insights into traditional cooking techniques and recipes from 1877. The unchanged reprint preserves the authenticity of the original material, making it a unique addition for anyone interested in the evolution of culinary arts.
Book variant
2017, paperbackBook purchase
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