An edition of The professed cook (1776)

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.

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Cover of: The professed cook by B. Clermont, B. Clermont
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Last edited by ImportBot
February 23, 2012 | History
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An edition of The professed cook (1776)

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.

by

  • 7 Want to read

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Publish Date
Publisher
W. Davis

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Subjects

Early works to 1800, French Cookery, English Cookery, Cookery
Edition Availability
Cover of: The professed cook....
The professed cook....
1985, Oxford Microform Publications
in English
Cover of: The professed cook
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.
Cover of: The professed cook
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.
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Book Details

Edition Notes

Published in
London
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

Source records

Internet Archive item record

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February 23, 2012 Edited by ImportBot import new book
April 28, 2010 Edited by Open Library Bot Linked existing covers to the work.
February 5, 2010 Edited by WorkBot add more information to works
October 23, 2009 Created by WorkBot add works page