Research Catalog
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 ... : 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
- Title
- 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 ... : 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 ....
- Author
- Menon, active 18th century.
- Publication
- London : Printed for W. Davis ...; T. Caslon ...; G. Robinson ...; F. Newberry ...; and the author ..., 1776.
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2 Items
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Restricted use | *KU 00-287 | Schwarzman Building - Rare Book Collection Room 328 |
Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person. | Text | Restricted use | *KU 00-288 | Schwarzman Building - Rare Book Collection Room 328 |
Details
- Additional Authors
- Clermont, B.
- Description
- x, [50], 610, [2] p.; 22 cm. (8vo)
- Alternative Title
- Professed cook
- Modern art of cookery, pastry, and confectionary, made plain and easy
- Art of modern cookery displayed
- Subjects
- Note
- "Containing: I. Of soups, gravy, cullis and broths ... XXII. Ratafias, and other cordials, &c."
- Essentially a translation, with additional recipes, of Menon's Les soupers de la cour; original edition published under title: The art of modern cookery displayed. London, 1767. Cf. Maclean.
- Signatures: a⁸ b-f⁴ g² B-2Q⁸ 2R².
- Indexed In (note)
- ESTC (RLIN)
- Cagle, W.R. Matter of taste
- Maclean, V. Household and cookery books
- Call Number
- *KU 00-287
- OCLC
- 6194222
- NYPGR6194222-B
- Author
- Menon, active 18th century.
- Title
- 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 ... : 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 ....
- Imprint
- London : Printed for W. Davis ...; T. Caslon ...; G. Robinson ...; F. Newberry ...; and the author ..., 1776.
- Edition
- The third edition, revised and much enlarged.
- Indexed In:
- ESTC (RLIN) T127396Cagle, W.R. Matter of taste, 606Maclean, V. Household and cookery books, p. 99
- Local Note
- Leaf 2R2, blank, wanting.
- Connect to:
- Added Author
- Clermont, B.
- Research Call Number
- *KU 00-287*KU 00-288