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The book of preserves = (Le livre de conserves) : containing instructions for preserving meat, fish, vegetables, and fruit, and for the preparation of terrines, galantines, liqueurs, syrups, petit-fours, &c.

Author: Jules Gouffé; Alphonse Gouffé; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Publisher: London : Sampson Low, Son, and Marston, 1871.
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: Cookbooks
Additional Physical Format: Online version:
Gouffé, Jules, b. 1807.
Book of preserves.
London : S. Low, Son and Marston, 1871
(OCoLC)656739280
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jules Gouffé; Alphonse Gouffé; Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
OCLC Number: 1584393
Language Note: In English.
Notes: "Illustrated with 34 woodcuts."
Includes index.
Description: viii, 333 pages, 1 unnumbered leaf of plates : illustrations ; 24 cm
Other Titles: Livre des conserves.
Livre des conserves
Livre de conserves
Responsibility: by Jules Gouffé, chef of the Paris Jockey Club ; author of 'The Royal Cookery Book' ; translated from the French by Alphonse Gouffé, head pastry cook to Her Majesty the Queen.

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