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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, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. 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. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon

Bibliographic Details
Main Author: Menon
Other Authors: Clermont, B.
Format: eBook
Language:English
Published: London printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square 1776, M.DCC.LXXVI. [1776]
Edition:The third edition, revised and much enlarged
Subjects:
Cookery / Early Works To 1800
Cookery, English
Cookery, French
Online Access:
Collection: Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa
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100 1 |a Menon 
130 0 |a Soupers de la cour. <engl.> 
245 0 0 |a The professed cook  |h Elektronische Ressource  |b 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, ... and Broths. II. Of Sauces. III. The different Ways of dressing Beef, Veal, Mutton, Pork, Lamb, &c. IV. Of First Course Dishes. V. Of dressing Poultry. VI. Of Venison. VII. Of Game of all Sorts. VIII. Of Ragouts, Collops, and Fries. IX. Of dressing all Kinds of Fish. X. Of Pastry of different Kinds. XI. Of Entremets, or last Course Dishes. XII. Of Omelets. XIII. Pastes of different Sorts. XIV. Dried Conserves. XV. Of Cakes, Wafers, and Biscuits. XVI. Of Almonds and Pistachios made in different Ways. XVII. Marmalades. XVIII. Jellies. XIX. Liquid and dried Sweetmeats. XX. Syrups and Brandy Fruits. XXI. Ices, Ice Creams, and Ice Fruits. 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. By B. Clermont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon 
250 |a The third edition, revised and much enlarged 
260 |a London  |b printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square  |c 1776, M.DCC.LXXVI. [1776] 
300 |a Online-Ressource (pp.x,[48],610)  |c 8° 
653 |a Cookery / Early works to 1800 
653 |a Cookery, English 
653 |a Cookery, French 
700 1 |a Clermont, B. 
041 0 7 |a eng  |2 ISO 639-2 
989 |b ECC  |a Eighteenth Century Collections Online / ECCO 
500 |a A translation of Menon's 'Les soupers de la cour', with additional recipies; edited and translated by Clermont. - Braces in imprint. - English Short Title Catalog, T127396. - P.576 misnumbered 579. - Reproduction of original from British Library. - Roscoe, A84 
856 4 0 |u http://nl.sub.uni-goettingen.de/id/0661000600?origin=/collection/nlh-ecc  |q text/html  |x Verlag  |z Deutschlandweit zugänglich  |3 Volltext 
082 0 |a 640 

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