| title | ISBN-13 (ISBN-10) | year of publication |
|---|---|---|
| The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French as Well as English Cookery | 978-1-332-9O469-3 (1-332-9O469-6) | 2018 |