01254nam a2200253I 4500 professedcookorm00cleriala CaSfIA 20240807152612.0 m o d cr|||||||||||| 800412s1776 enk o 001 0 eng d (OCoLC)1050765404 CLU CaSfIA Clermont, B. The professed cook; 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. 3d ed., rev. and much enl. London : W. Davis, 1776. 1 online resource (x,[50],610 pages) Binder's title: Clermont's cookery. Cookery, French. Cookery, English. Cookery Early works to 1800. Clermont's cookery. https://archive.org/details/professedcookorm00cleriala Free eBook from the Internet Archive https://openlibrary.org/books/OL7237714M Additional information and access via Open Library professedcookorm00cleriala ark:/13960/t5x63cv0h