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The modern cook: containing instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magistrates. As also the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, fowl, and fish; and making ragoûts fricassées, and pastry of all sorts, in a method, never before publish'd. Adorn'd with copperplates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way

by: La Chapelle, Vincent

Publication date: 1736

Topics: Cooking, English, Cooking, Cooking, English, Cooking

Publisher: London : Printed for T. Osborne

Collection: wellcomelibrary; ukmhl; medicalheritagelibrary; europeanlibraries

Contributor: Wellcome Library

Language: English

Rights: This work is available under the Creative Commons, Public Domain Mark

Volume: Vol. 3

3 volumes, folded plates : (8vo)

The plates are accompanied by leaves with descriptive letterpress

Bookplates of former owner

Mary Reynolds gift plates laid in