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.

Saved in:
Bibliographic Details
Main Author: La Chapelle, Vincent
Corporate Author: Bessenberg Bindery
Published: London : Printed for T. Osborne, 1744.
Edition:Third edition.
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

MSU Special Collections - Rare Books

Holdings details from MSU Special Collections - Rare Books
Call Number: XX TX705 .L25 1744
XX TX705 .L25 1744 Library Use Only Get this