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.

Bibliographic Details

Main Author:	La Chapelle, Vincent
Corporate Author:	Bessenberg Bindery
Language:	English
Published:	London : Printed for T. Osborne, 1744.
Edition:	Third edition.
Subjects:	Cooking, English. Cooking > Early works to 1800.
Genre:	Early works to 1800.
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