The Advancement of Learning, Book I. Edited with Introduction and Notes by Albert S. Cook
Paperback: 212
Publisher: Trieste Publishing
Language: English
ISBN: 9780649038213
Product Dimensions: 6.14 x 9.21 inches

The Advancement of Learning, Book I. Edited with Introduction and Notes by Albert S. Cook

Francis Bacon
Albert S. Cook

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Book description


About the Book

Reference books on Cookery are cookbooks containing recipes (often multiple) for use in the kitchen. Examples of titles include: Three Hundred Tested Recipes, and One Thousand of the Best Up-To-Date Recipes.

Also in this Book

Books about different Culinary Techniques range from dry heat to moist heat cookery. Techniques include: Fruits and their cookery, How to Cook in Casserole Dishes, and Household Management and Cookery.

And in this Book

Essays on Gastronomy Cooking provide recipes on the cooking art. Titles include: Savouries à la Mode, Edible Mollusks of Great Britain and Ireland, and British Edible Fungi.

About us

Trieste Publishing’s aim is to provide readers with the highest quality reproductions of fiction and non-fiction literature that has stood the test of time. Our titles are produced from scans of the original books and as a result may sometimes have imperfections. To ensure a high-quality product we have:

  • thoroughly reviewed every page of all the books in the catalog
  • repaired some of the text in some cases, and
  • rejected titles that are not of the highest quality.

Come home to the books that made a difference!

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Review by Kiera Oneill

Posted on 14.03.2021

Thank you. That’s very kind of you.


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