The court and country cook : giving new and plain directions how to order all manner of entertainments, And the best sort of the Most exquisite a-la-mode Ragoo's. Together with new instructions for confectioners : Shewing How to Preserve all sorts of Fruits, as well dry as liquid: Also, How to make divers Sugar-Works, and other sine Pieces of Curiosity; How to set out a Desert, or Banquet of Sweet-Meats to the best advantage; And, How to prepare several sorts of liquors, that are proper for every Season of the Year. A Work more especially necessary for Stewards, Clerks of the Kitchen, Confectioners, Butlers, and other Officers, and also of great use in private Families. Faithfully translated out of French into English by J.K.

Format:

Book

Author/Creator:

Massialot, François, ca. 1660-1733.

Language:

English

Subjects (All):

Cooking, French--Early works to 1800.

Cooking, French.

Physical Description:

1 online resource ([48],276,130,20p.,plates ) ill. ;

Other Title:

Court and country cook

Place of Publication:

London : printed by W. Onley, for A. and J. Churchill, at the Black Swan in Pater-Noster-Row, and M. Gillyflower in Westminster-Hall, 1702.

Notes:

Anonymous. By F. Massialot.

A translation of 'Le cuisinier roial et bourgeois' and 'Nouvelle instruction pour les confitures, les liquers, et les fruits'.

'New instructions for confectioners' and 'New instructions for liquors' have separate pagination ; the register is continuous.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T120659.

OCLC:

642323392