The professed cook; or, The modern art of cookery, pastry, & confectionary, made plain and easy; consisting of the most approved methods in the French, as well as English cookery ... With the addition of the best receipts, which have ever appeared in the French or English languages. By B. Clermont.
|Main Author:||Menon, 18th cent.|
|Related Names:||Clermont, B.|
London: Printed by C. Richards, No. 18, Warwick Street, Golden Square; for T. Simpson, No. 337, Oxford Street. 1812.
The 10th ed. rev. and much enl.
> Early works to 1800.
Cooking, French > Early works to 1800.
Cookbooks > England > London > 1812.
In part, a translation and adaptation of Menon's Les soupers de la cour, Paris, 1755.
xxxix, 549 p.
|Locate a Print Version:||
Find in a library
- Full view (original from Harvard University)