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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/6194222 Title: 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. Author: B Clermont Publisher: London, W. Davis, 1776. OCLC:6194222

  
  

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Subjects

• Cooking, French.
• Cooking, English.
• Cooking -- Early works to 1800.

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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, 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.

Author:	B Clermont
Publisher:	London, W. Davis, 1776.
Edition/Format:	Book : English : 3d ed., rev. and much enlView all editions and formats
Rating:	(not yet rated) 0 with reviews - Be the first.