The professed cook, or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Containing I. Of soups, gravy, cullis and broths ... XXII. Ratafias, and other cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets.

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Bibliographic Details
Main Author: Clermont, B.
Published: London : W. Davis, 1776.
Edition:Third edition, revised and much enlarged.
Local Note:
MSU: Gift of Mary Ross Reynolds.
Physical Description:x, 50 unnumbered pages, 610 pages ; 22 cm
Format: Book

MSU Special Collections - Rare Books

Holdings details from MSU Special Collections - Rare Books
Call Number: XX TX719 .C5 1776
XX TX719 .C5 1776 Library Use Only Get this