Find thousands of books, manuscripts, visual materials and unpublished archives from our collections, many of them with free online access.

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. In which the French names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Containing I. Of soups, gravy, cullis and broths ... XXII. Ratafias, and other cordials, &c. Including a translation of Les soupers de la cour [by Menon]; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets / [B Clermont].

  • Clermont, B
  • Books

Selected images from this work

About this work


London : W. Davis, 1776.

Physical description

x pages, 25 unnumbered leaves (last blank), 610 pages, 1 unnumbered bl. leaves ; (8vo)


3rd ed. /


Binder's title: Clermont's cookery.

References note

ESTC T127396
Roscoe, A84


  • English

Where to find it

  • LocationStatusAccess
    Closed stores

Permanent link