(Food History) De Salis, Mrs. Harriet Anne. The Art of Cookery Past and Present: A Treatise on Ancient Cookery, with Anecdotes of Noted Cooks and Gourmets, Ancient Foods, Menus, etc. Periodical By the infantry sergeant-major and

By the infantry sergeant-major and attested expert F

another bookplate has been removed from front paste-down

with chapters on relish and seasoning

their duck from Philadelphia

(Food History) De Salis, Mrs. Harriet Anne. The Art of Cookery Past and Present: A Treatise on Ancient Cookery, with Anecdotes of Noted Cooks and Gourmets, Ancient Foods, Menus, etc. Periodical By the infantry sergeant-major andArt Nouveau dec. cloth. First Edition. London: Hutchinson, 1898. A survey of Greek, Roman, and golden age French gourmands. De Salis (1829 1908) was a popular writer of Victorian era cookery and household management, and even wrote a history of kissing (!). Rubbing to spine ends, else very good charming. (8)