Frederick Nutt, The imperial and royal cook: consisting of the most sumptuous made dishes, ragouts, fricassees, soups, gravies, &c. foreign and English : including the latest improvements in fashionable life, Printed for Mathews and Leigh by James Moyes, , 311 p. (lire en ligne)
Borella, The court and country confectioner: or, The house-keeper's guide; to a more speedy, plain, and familiar method of understanding the whole art of confectionery, pastry, distilling, and the making of fine flavoured English wines from all kinds of fruits, herbs, and flowers, G. Riley and A. Cooke, , 320 p. (lire en ligne)
