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]

Available Online

Full text online - available from home with a valid library card and onsite at NYPL

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:
Full text online - available from home with a valid library card and onsite at NYPL
Place of Publication
Great Britain England London.
Added Author
Gale (Firm)
View in Legacy Catalog