The new practical cookery guide

A complete modern culinary dictionary. Containing over 5,600 up-to-date and selected dishes, including many foreign and Indian recipes, and high-class entremets (sweets), by eminent chefs. All the principles of the art of cookery, modern developments and improvement in every branch of high-class cuisine. Description and instruction given in English. The art of menu making made easy, also instruction in carving

Compiled by E. Seurre, M.C.A., gold medallist Chef de cuisine