Research Catalog
The french family cook: being a complete system of French cookery. Adapted to the Tables not only of the Opulent, but of Persons of moderate Fortune and Condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compôts, Preserves, &c. &c. - as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any number of Dishes at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendence of a Family. Translated from the French
- Title
- The french family cook: being a complete system of French cookery. Adapted to the Tables not only of the Opulent, but of Persons of moderate Fortune and Condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compôts, Preserves, &c. &c. - as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any number of Dishes at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendence of a Family. Translated from the French [electronic resource].
- Author
- Menon, active 18th century.
- Publication
- London : printed for J. Bell, No. 148, Oxford Street, nearly opposite New Bond Street, M.DCC.XCIII. [1793]
Details
- Additional Authors
- Gale (Firm)
- Description
- [6],xxiv[i.e.xxvi],342,[2]p.; 8⁰.
- Uniform Title
- Cuisinière bourgeoise. English
- Eighteenth century collections online.
- Alternative Title
- Cuisinière bourgeoise.
- Subjects
- Genre/Form
- Manuals (Handbooks).
- Note
- Translated from Menon's 'La cuisinière bourgeoise'.
- P. xix misnumbered xvii, and the error continued throughout the preliminaries.
- With a final advertisement leaf.
- Reproduction of original from British Library.
- Indexed In (note)
- English Short Title Catalog
- Reproduction (note)
- Electronic reproduction.
- OCLC
- 642731359
- T91239
- Author
- Menon, active 18th century.
- Title
- The french family cook: being a complete system of French cookery. Adapted to the Tables not only of the Opulent, but of Persons of moderate Fortune and Condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compôts, Preserves, &c. &c. - as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any number of Dishes at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendence of a Family. Translated from the French [electronic resource].
- Imprint
- London : printed for J. Bell, No. 148, Oxford Street, nearly opposite New Bond Street, M.DCC.XCIII. [1793]
- Series
- Eighteenth century collections online.
- Reproduction
- Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements.
- Indexed In:
- English Short Title Catalog, T91239.
- Connect to:
- Place of Publication
- Great Britain England London.
- Added Author
- Gale (Firm)