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About this Item

About this Item

Title
The French cook, or, The art of cookery developed in all its various branches.
Other Title
Art of cookery developed in all its various branches
Contributor Names
Ude, Louis Eustache.
Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Created / Published
London, Printed by Cox and Baylis for the author, 1813.
Subject Headings
-  Cooking, French
Notes
-  Form AACR2: vj34
Medium
2 prelim. leaves, iii, 480 p., plates. 22 cm.
Call Number/Physical Location
TX719 .U3
Digital Id
http://hdl.loc.gov/loc.rbc/Bitting.30648.1
Library of Congress Control Number
44030648
Online Format
image
pdf
Description
Form AACR2: vj34
LCCN Permalink
https://lccn.loc.gov/44030648
Additional Metadata Formats
MARCXML Record
MODS Record
Dublin Core Record
IIIF Presentation Manifest
Manifest (JSON/LD)

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Credit Line: Library of Congress, Rare Book and Special Collections Division

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Cite This Item

Citations are generated automatically from bibliographic data as a convenience, and may not be complete or accurate.

Chicago citation style:

Ude, Louis Eustache, and Katherine Golden Bitting Collection On Gastronomy. The French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author, 1813. Pdf. https://www.loc.gov/item/44030648/.

APA citation style:

Ude, L. E. & Katherine Golden Bitting Collection On Gastronomy. (1813) The French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author. [Pdf] Retrieved from the Library of Congress, https://www.loc.gov/item/44030648/.

MLA citation style:

Ude, Louis Eustache, and Katherine Golden Bitting Collection On Gastronomy. The French cook, or, The art of cookery developed in all its various branches. London, Printed by Cox and Baylis for the author, 1813. Pdf. Retrieved from the Library of Congress, <www.loc.gov/item/44030648/>.