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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
Date
1776
  • Books

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About this work

Publication/Creation

London : W. Davis, 1776.

Physical description

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

Edition

3rd ed. /

Notes

Binder's title: Clermont's cookery.

References note

ESTC T127396
Roscoe, A84

Languages

  • English


Where to find it

  • LocationStatusAccess
    Closed stores
    EPB/B/18085

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