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 Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before publish'd. Adorn'd with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange. In three volumes
| Main Author: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
London
printed for Thomas Osborne, in Gray's-Inn
1736, MDCCXXXVI. [1736]
|
| Edition: | The second edition |
| Subjects: | |
| Online Access: | |
| Collection: | Eighteenth Century Collections Online / ECCO - Collection details see MPG.ReNa |
| Item Description: | A reissue of the original edition of 1733, with cancel titlepages. - English Short Title Catalog, T5927. - Reproduction of original from British Library |
|---|---|
| Physical Description: | Online-Ressource (3v.,plates,tables) 8° |