27 results
- Books
- Online
La cuisiniere bourgeoise / [Menon].
Menon, active 18th centuryDate: 1829- Books
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1752?]- Books
- Online
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons. Contenant la maniere de disséquer, connoître & servir toutes sortes de viandes / [Menon].
Menon, active 18th century.Date: 1774- Books
La science du maître d'hôtel cuisinier, avec des observations sur la connoissance et les propriétés des alimens / [Menon].
Menon, active 18th centuryDate: 1789- Books
La science du maître d'hôtel cuisinier, avec des observations sur la connoissance et les propriétés des alimens / [Menon].
Menon, active 18th centuryDate: 1776- Books
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1756- Books
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1836- Books
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1753- Books
- Online
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1786- Books
- Online
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1794- Books
- Online
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: 1798- Books
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons / [Menon].
Menon, active 18th centuryDate: An VIII [1800]- Books
La cuisinière bourgeoise, précédée d'un manuel prescrivant les devoirs qu'ont à remplir les personnes qui se destinent à entrer en service dans les maisons bourgeoises ... / [par Menon].
Menon, active 18th century.Date: 1825- Books
- Online
La cuisinière bourgeoise, précédée d'un manuel prescrivant les devoirs qu'ont à remplir les personnes qui se destinent à entrer en service dans les maisons bourgeoises ... / [par Menon].
Menon, active 18th century.Date: 1827- Books
- Online
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons. Contenant la maniere de disséquer, connoître & seriv toutes sortes de viandes / [Menon].
Menon, active 18th century.Date: 1771- Books
- Online
La cuisiniere bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de la dépense des maisons. Contenant la manière de disséquer, connaître et servir toutes sortes de viandes / [Menon].
Menon, active 18th centuryDate: [i.e. 1801]- Books
- Online
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 II. Of Sauces III. The different Ways of Dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes V. Of Dressing Poultry VI. Of Venison Vii. Of Game of all Sorts Viii. Of Ragouts, Collops and Fries IX. Of Dressing all Kinds of Fish X. Of Pastry of different Kinds XI. Of Entremets, or Last Course Dishes XII. Of Omelets XIII. Pastes of different Sorts XIV. Dried Conserves XV. Cakes, Wafers and Biscuits XVI. Of Almonds and Pistachias made in different Ways XVII. Marmalades XVIII. Jellies XIX. Liquid and Dried Sweetmeats XX. Syrups and Brandy Fruits XXI. Ices, Ice Creams and Ice Fruits XXII. Ratafias, and other Cordials, &c. &c. Translated from Les soupers de la cour; with the Addition of the best Receipts which have ever appear'd in the French Language. And adapted to the London markets by the editor, who has been many Years Clerk of the Kitchen in some of the first Families in this Kingdom.
Menon, active 18th century.Date: MDCCLXIX. [1769]- Books
- Online
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.Date: M.DCC.XCIII. [1793]- Books
La science du maître d'hôtel, confiseur, à l'usage des officiers avec des observations sur la connoissance & les propriétés des fruits : enrichie de desseins en décorations & parterres pour les desserts. Suite du Maître d'hotel cuisinier / [Anon].
Menon, active 18th century.Date: 1750- Books
- Online
Les soupers de la cour, ou l'art de travailler toutes sortes d'alimens. Pour servir les meilleures tables, suivant les quatre saisons ... / [Anon].
Menon, active 18th century.Date: 1755- Books
- Online
La science du maître d'hôtel, confiseur, à l'usage des officiers, avec des observations sur la connoissance & les propriétés des fruits. Suite du Maître d'hôtel cuisinier / [Par Menon Anon].
Menon, active 18th century.Date: 1788- Books
- Online
The complete family cook; being a system of cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune ... / [Menon].
Menon, active 18th centuryDate: 1796- Books
- Online
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, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. XXII. Ratafias, and other Cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon.
Menon, active 18th century.Date: M.DCC.LXXVI. [1776]- Books
La science du maître d'hôtel, confiseur, à l'usage des officiers ... Suite du Maître d'hôtel cuisinier / [Anon].
Menon, active 18th centuryDate: 1768- Books
- Online
The accomplished family cook; being a complete system of cookery, etc / By A. Glasse.
Menon, active 18th centuryDate: 1797