The art of modern cookery displayed : consisting of the most approved methods of cookery, pastry, and confectionary of the present time : translated from Les soupers de la cour, ou, La cuisine reformée, the last and most complete practice of cookery published in French : to which are added, explanatory notes and references, together with the produce of the London markets / by the translator ...

Format:

Book

Author/Creator:

Menon, active 18th century

Contributor:

Clermont, B.

Esther B. Aresty Collection of Rare Books on the Culinary Arts (University of Pennsylvania)

Standardized Title:

Soupers de la cour. English

Language:

English

French

Subjects (All):

Cooking, French--Early works to 1800.

Cooking, French.

Pastry.

Confectionery.

Penn Provenance:

Aresty, Esther B. (donor)

Nott, Elisabeth (autograph)

Physical Description:

2 volumes ; 21 cm (8vo)

Place of Publication:

London : Printed for the translator : Sold by R. Davis ..., 1767.

Notes:

Translation by B. Clermont of Menon's Les soupers de la cour. Cf. ESTC.

Vol. 2 has half-title only; pagination and signatures are continuous.

Vol. 1: xvi, [24], 286, [2] p. (last leaf blank); v. 2: [26], 289-588, [2?] p. (last leaf blank?).

"In this work the French names are preserved, and explained, for the mutual ease and instruction of natives and foreigners."

Local Notes:

Bound in 1 vol.

The contents for vol. 2 (p. [3]-[26] (fourth count)) have been bound following those for vol. 1.

Cited in:

ESTC, N14583

Bitting, K.G. Gastronomic bib., 519

Vicaire, G. Bib. gastronomique, 49

OCLC:

63547682