An edition of The professed cook (1776)

The professed cook

or, the modern art of cookery, pastry, & confectionary, made plain and easy...

10th ed. revised and enlarged.

The professed cook

B. Clermont

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Last edited by WorkBot

October 23, 2009 | History

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An edition of The professed cook (1776)

10th ed. revised and enlarged.

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Publish Date

1812

Publisher

Printed for T. Simpson

Language

English

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Edition	Availability
1 The professed cook.... 1985, Oxford Microform Publications in English	zzzz Not in Library
2 The professed cook: or, the modern art of cookery, pastry, & confectionary, made plain and easy... 1812, Printed for T. Simpson in English - 10th ed. revised and enlarged.	aaaa Not in Library
3 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; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets. 1776, W. Davis - 3d ed., rev. and much enl.	bbbb Read Listen Libraries near you: WorldCat