The modern cook : containing instructions for preparing and ordering public entertainments for the table 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, foul, and fish; and making ragouts, fricassees, and pastry of all sorts, in a method, never before published ... / By Mr. Vincent La Chapelle.
Main Author: | |
---|---|
Corporate Author: | |
Language: | English |
Published: |
London :
Printed for T. Osborne,
1744.
|
Edition: | Third edition. |
Subjects: | |
Genre: | |
Local Note: |
MSU: Conservation 1993 Bessenberg Bindery Ann Arbor, MI
MSU: From the Cookery Collection of Beatrice Grant. |
Physical Description: | xl, 432 pages, 6 folded plate ; 21 cm |
Format: | Book |
System Under Maintenance
Our Library Management System is currently under maintenance.
Holdings and item availability information is currently unavailable. Please accept our apologies for any inconvenience this may cause and contact us for further assistance:
Please contact Reference and Discovery Services via their Contact Form or call them directly at: 517-353-8700 for assistance.