The professed cook
Subtitle: 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.
Edition: 3d ed., rev. and much enl.
Publisher: W. Davis
Published: 1776
Place of publication: London
Language: eng
Number of pages: 610
Subjects: Cookery, French; Cookery, English; Cookery -- Early works to 1800
Genres: Early works to 1800.
Other titles: Clermont's cookery.