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...translated from Les soupers de la cour, with the addition of the best receipts which have ever appear'd in the French language, and adapted to the London markets
Contributors: Clermont, B.; Greenough, Marietta McPherson, former owner
Edition: The second edition.
Publisher: Printed for R. Davis,...and T. Caslon
Published: 1769
Place of publication: London
Language: eng
Translated from: fre
Number of pages: 588
Subjects: French Cooking; Early works to 1800; English Cooking
Other titles: Modern art of cookery, pastry, and confectionary made plain and easy
Work titles: Soupers de la cour
Notes: Cagle, W.R. Matter of taste, 605