Menon; B. Clermont, translator 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 beomes intelligible and familiar. / 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. Clemont, 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

Buy this book on-line

Menon; B. Clermont, translator : 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 beomes intelligible and familiar. / 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. Clemont, 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

W. Davis, T. Caslon, G. Robinson, et al., London, c. 1776.

Contemporary full calf, spine in six compartments of raised bands, gilt red morocco label on two, edges speckled red. , Occasional light foxing to early 20 and final 50 leaves, otherwise in very good condition, text is generally clean and crisp., 8vo., P. (2), title, blank, preface iii-vi, “productions of the seasons” vii-x, contents (48), 1-610, (6).

Translated from the French by B. Clermont.
Inscription in period hand to front paste-down endpaper reads: “This book belongs to millandelf (?) / he hath no use for it himself / therefore if he this book can sell / he wood like the money very well”.
, Translated from the

0

Menon; B. Clermont, translator : 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 beomes intelligible and familiar. / 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. Clemont, 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 is listed for sale on Bibliophile Bookbase by Alexandre Antique Prints, Maps & Books.

Click here for full details of this book, to ask a question or to buy it on-line.

Bibliophile Bookbase probably offers multiple copies of Menon; B. Clermont, translator : 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 beomes intelligible and familiar. / 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. Clemont, 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. Click here to select from a complete list of available copies of this book.

Bibliophile Bookbase lists over 5 million books, maps and prints including libri rari, out of print books, used books, livres d'occasion and first editions.

Bibliophile Bookbase for antiquarian books, maps and prints.