Gordon (J. E. H.) See “Four Lectures on Electric Induction,” “Practical Treatise on Electricity,” &c.
Gouffé. The Royal Cookery Book. By Jules Gouffé; translated and adapted for English use by Alphonse Gouffé, Head Pastrycook to her Majesty the Queen. Illustrated with large plates printed in colours. 161 Woodcuts, 8vo, cloth extra, gilt edges, 2l. 2s.
—— Domestic Edition, half-bound, 10s. 6d.
“By far the ablest and most complete work on cookery that has ever been submitted to the gastronomical world.”—Pall Mall Gazette.
—— The Book of Preserves; or, Receipts for Preparing and Preserving Meat, Fish salt and smoked, &c., &c. 1 vol., royal 8vo, containing upwards of 500 Receipts and 34 Illustrations, 10s. 6d.
—— Royal Book of Pastry and Confectionery. By Jules Gouffé, Chef-de-Cuisine of the Paris Jockey Club. Royal 8vo, Illustrated with 10 Chromo-lithographs and 137 Woodcuts, from Drawings by E. Monjat. Cloth extra, gilt edges, 35s.
Gouraud (Mdlle.) Four Gold Pieces. Numerous Illustrations. Small post 8vo, cloth, 2s. 6d. See also Rose Library.
Government of M. Thiers. By Jules Simon. Translated from the French. 2 vols., demy 8vo, cloth extra, 32s.
Gower (Lord Ronald). Handbook to the Art Galleries, Public and Private, of Belgium and Holland. 18mo, cloth, 5s.
—— The Castle Howard Portraits. 2 vols., folio, cl. extra, 6l. 6s.