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The french family cook: being a complete system of French cookery. Adapted to the Tables not only of the Opulent, but of Persons of moderate Fortune and Condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compôts, Preserves, &c. &c. - as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any number of Dishes at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendence of a Family. Translated from the French.

  • Menon, active 18th century.
M.DCC.XCIII. [1793]
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About this work

Also known as

Cuisinière bourgeoise. English


London : printed for J. Bell, No. 148, Oxford Street, nearly opposite New Bond Street, M.DCC.XCIII. [1793]

Physical description

[6],xxiv[i.e.xxvi],342,[2]p. ; 8⁰.

Reproduction note

Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Available via the World Wide Web. Access limited by licensing agreements.

References note

ESTC T91239


  • English

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