BOOK OF PRESERVES Meat, Fish, Vegetables, Fruit J Gouffe 1871 Cookery Illus 14M

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 etc.
By Jules Gouffe
Translated from the French by Alphonse
1st English edition published in London by Sampson, Low, son and Marston in 1871
9ins by 6ins  335pp
Some in text engravings.
Page edges are a little browned and one section is a little worn on the edges.
Minor spots of foxing.
Inscription on front endpaper from J Hills of Trinity College Kitchen
Boards are a little rubbed and spotted with a bit of staining on the rear board.
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