The modern cook
By: by Mr. Vincent La Chapelle, chief cook to the Right Honourable the Earl of Chesterfield
Contributors: Nicholas Prevost and Company (London, England)
Published: 1733
Language: eng
Subjects: Early works to 1800; English Cooking; Cooking
Notes: Signatures, volume 1: pi² A-C⁴ D² ²B-Y⁸; volume 2: a-c⁴ A-U⁸; volume 3: A⁸ a⁴ B-U⁸ X² *A-*B⁸ *C⁴.

Pagination, volume 1: [4], viii, [20], 328 pages, [15] folded leaves of plates; volume 2: xxii, [2], 316, [4] pages, [1] folded leaf of plates; volume 3: [24], 307, [1], 38, [2] pages, [1] folded leaves of plates.

Title vignettes; head- and tail-pieces.

Appendix at end of volume 3 is separately paginated.

Bitting, K.G.  Gastronomic bib., page 268

Gift of Anne Willan and Mark Cherniavsky.

Binding: cloth boards; half calfskin; spine gilt; edges sprinkled red; Anne Willan's bookplate on front pastedowns.