Fish and fish entrées with appropriate sauces / by Florence B. Jack.

  • Jack, Florence B.
Date:
1902
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Credit

Fish and fish entrées with appropriate sauces / by Florence B. Jack. In copyright. Source: Wellcome Collection.

Provider

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

About this work

Also known as

Art of cooking fish

Publication/Creation

London ; Edinburgh : T.C. & E.C. Jack, 1902.

Physical description

x, 140 pages ; 17 cm.

Notes

Includes index

Type/Technique

Languages

Where to find it

Location of original

This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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