Cover of: The professed cook | B. Clermont

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.

3d ed., rev. and much enl.

Published by W. Davis in London .

Edition Notes

Genre Early works to 1800.
Other Titles Clermont's cookery.

The Physical Object

Pagination x,[50],610 p.

ID Numbers

Open Library OL7237714M
Internet Archive professedcookorm00cleriala
OCLC/WorldCat 6194222

Read eBook


Download Options


Prefer the physical book? Check nearby libraries powered by WorldCat


Buy this book

Add an ISBN in order to
link to booksellers


History Created April 1, 2008 · 3 revisions Download catalog record: RDF / JSON / OPDS

April 14, 2010 Edited by Open Library Bot Linked existing covers to the edition.
October 23, 2009 Edited by WorkBot add edition to work page
April 1, 2008 Created by an anonymous user Initial record created, from Internet Archive MARC record.