The professed cook, or, The modern art of cookery, pastry, and confectionary made plain and easy
Subtitle: 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 : 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: by B. Clermont
Edition: 3rd ed., rev. and much enl.
Publisher: Printed for W. Davis
Published: 1776
Place of publication: London
Language: eng
Translated from: fre
Format: [microform] :
Number of pages: 610
Work titles: Soupers de la cour