The modern cook : containing instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magistrates. : As also the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, fowl, and fish; and making ragoûts fricassées, and pastry of all sorts, in a method, never before publish'd. Adorn'd with copperplates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way / by Vincent La Chapelle.
Main Author: | |
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Language: | English |
Published: |
London :
Printed for T. Osborne,
1736.
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Edition: | Third edition. |
Subjects: | |
Genre: | |
Local Note: |
MSU: Gift of Mary Ross Reynolds. |
Physical Description: | 3 volumes, folded plates : illustrations, folded frontispiece ; 20 cm |
Format: | Book |
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