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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. Preview this item
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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
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Genre/Form: Early works
Early works to 1800
Additional Physical Format: Online version:
Clermont, B.
Professed cook.
London, W. Davis, 1776
(OCoLC)647518954
Document Type: Book
All Authors / Contributors: B Clermont
OCLC Number: 6194222
Notes: Binder's title: Clermont's cookery.
Description: x, [50], 610 pages 22 cm
Other Titles: Clermont's cookery

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