The art of modern cookery displayed.
Subtitle: Consisting of the most approved methods of cookery, pastry, and confectionary of the present time.
By: Translated from Les soupers de la cour; ou, La cuisine reformée; the last and most complete practice of cookery published in French.  To which are added, explanatory notes and references, together with the produce of the London markets; by the translator ... In this work the French names are preserved, and explained, for the mutual ease and instruction of natives and foreigners ...
Publisher: The translator
Published: 1767
Place of publication: London
Language: eng
Number of pages: 588
Subjects: Cookery, French; Cookery -- Early works to 1800