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Traité De Confiture, Ou Le Nouveau [et] Parfait Confiturier

Qui Enseigne La Maniere De Bien Faire Toutes Sortes De Confitures Tant Seches Que Liquides, Au Sucre, À Demy Sucre, [et] Sans Sucre...

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Paperback / softback
18 July 2023
$42.00
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Traité de Confiture ou Le Nouveau Et Parfait Confiturier qui Enseigne la Manière de Bien Faire Toutes Sortes de Confitures Tant Sèches que Liquides au Sucre à Demy Sucre et sans Sucre est un chef d'œuvre culinaire destinée à tout gourmet de l'époque. Malheureusement, l'auteur est resté inconnu, mais cela ne vous empêchera pas de savourer des recettes savoureuses et raffinées qui seront concoctées avec les ingrédients les plus délicats.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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$42.00
Ships in 5–7 business days
Hurry up! Current stock:

Traité De Confiture, Ou Le Nouveau [et] Parfait Confiturier

$42.00

Description

Traité de Confiture ou Le Nouveau Et Parfait Confiturier qui Enseigne la Manière de Bien Faire Toutes Sortes de Confitures Tant Sèches que Liquides au Sucre à Demy Sucre et sans Sucre est un chef d'œuvre culinaire destinée à tout gourmet de l'époque. Malheureusement, l'auteur est resté inconnu, mais cela ne vous empêchera pas de savourer des recettes savoureuses et raffinées qui seront concoctées avec les ingrédients les plus délicats.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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