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The modern cook : containing, instructions for preparing and ordering public entertainments for the tables of princes, ambassadors, noblemen and magistrates : as also, the least expensive methods of providing for private families, in a very elegant manner : with new receipts for dressing of meat, fowl, and fish, and making ragouts, fricassees, and pastry of all sorts, in a method, never before published ...

Title
The modern cook : containing, instructions for preparing and ordering public entertainments for the tables of princes, ambassadors, noblemen and magistrates : as also, the least expensive methods of providing for private families, in a very elegant manner : with new receipts for dressing of meat, fowl, and fish, and making ragouts, fricassees, and pastry of all sorts, in a method, never before published ... / by Mr. Vincent La Chapelle, late chief cook to the Right Honorable the Earl of Chesterfield, and now chief cook to His Highness the Prince of Orange.
Author
La Chapelle, Vincent.
Publication
London : Printed for Thomas Osborne ..., 1744.

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TextRestricted use *KU 99-129Schwarzman Building - Rare Book Collection Room 328

Details

Description
[4], iv, [ix]-xl, 432 p., 6 folded leaves of plates : ill.; 21 cm. (8vo)
Subjects
Note
  • Original edition published 1733; cf. Vicaire, col. 866-867. For another edition called "Third edition," issued in 1736 in 3 v., cf. Cagle, W.R. A matter of taste, 803a; Maclean, V. Household and cookery books, p. 85. A 1744 "third edition" in 3 v. is also cited by Maclean.
  • "Adorned with copper-plates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way."
  • Many recipes adapted from various editions of Massialot's Le cuisinier roïal et bourgeois. Cf. article by P. Hyman and M. Hyman in Petits propos culinaires 2 (1979), p. 44-54.
  • Signatures: A⁴ a-b⁸ B-2E⁸.
  • Illustrations: 6 prints : engraving ; plate mark ca. 22 x 44 cm., 16 x 33 cm., or smaller.
Indexed In (note)
  • ESTC (RLIN)
  • Vicaire, G. Bib. gastronomique
Call Number
*KU 99-129
LCCN
agr31001323
OCLC
  • 6894167
  • NYPGR6894167-B
Author
La Chapelle, Vincent.
Title
The modern cook : containing, instructions for preparing and ordering public entertainments for the tables of princes, ambassadors, noblemen and magistrates : as also, the least expensive methods of providing for private families, in a very elegant manner : with new receipts for dressing of meat, fowl, and fish, and making ragouts, fricassees, and pastry of all sorts, in a method, never before published ... / by Mr. Vincent La Chapelle, late chief cook to the Right Honorable the Earl of Chesterfield, and now chief cook to His Highness the Prince of Orange.
Imprint
London : Printed for Thomas Osborne ..., 1744.
Edition
The third edition.
Indexed In:
ESTC (RLIN) T146735
Vicaire, G. Bib. gastronomique, col. 869
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Research Call Number
*KU 99-129
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