The complete family cook : being A system of cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all Kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Compots, Preserves, &c. &c. as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any Number of Dishes, at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendance of a Family. The fourth edition-enlarged. By S. Taylor.

Format:

Book

Author/Creator:

Menon, 18th cent.

Contributor:

Taylor, S., writer on cookery.

Standardized Title:

Cuisinière bourgeoise. English

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Genre:

Manuals (Handbooks).

Physical Description:

1 online resource ([9],iv-xviii,xvii-xxiv,342,[2]p. )

Other Title:

Complete family cook

Place of Publication:

London : sold by J. Annereau, No. 2, Stone's-End, Southwark; W. Ford, No. 86, Blackman-Street; T. Garnet, Maidstone; and C. Thompson, Cambridge, 1796.

Notes:

The contents list and register are continuous despite the pagination.

With a final advertisement leaf for J. Bell.

A reissue, with a cancel titlepage of "The French family cook", 1793, which is a translation of Menon's 'La cuisinière bourgeoise'.

Price from imprint: Price Six Shillings.

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T164260.

OCLC:

642469002