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A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.

Cooking, French. --- Cooking, American.