The modern cook
Subtitle: containing instructions for preparing and ordering public entertainments for the table of princes, ambassadors, noblemen and magistrates : as also, the least expensive methods of providing for private families, in a very elegant manner : with new receipts for dressing of meat, foul, and fish : and making ragouts, fricassees, and pastry of all sorts, in a method, never before published
By: by Vincent La Chapelle
Contributors: Sontheimer Foundation
Edition: 3d ed.
Series: Eighteenth century collections online
Publisher: Printed for Thomas Osborne
Published: 1744
Place of publication: London
Language: eng
Number of pages: 432
Subjects: English Cooking; Early works to 1800; Cooking
Notes: English Short Title Catalog, T146735.