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;

ANONYMOUS, but by MENON, writer on cookery.

Published by London printed for the translator. Sold by R. Davis, 1767

About this Item

TITLE CONTINUED: 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, Bernard Clermont a Foreigner, who has been several Years a Clerk of the Kitchen in Noble Families in this Kingdom.In this Work the French Names are preserved and explained, for mutual Ease and Instruction of Natives and Foreigners. (The identity of the translator was revealed in the third edition when the title of the above was changed to The Professed Cook in 1769). FIRST EDITION IN ENGLISH 1767. 2 Volumes in one, the second volume with shortened title page, pagination continuous. Translated and edited by B. Clermont. 8vo, approximately 210 x 120 mm, 8 x 5 inches, pages: xvi, [48] 1-286, [4], 289- 588, [2] - last page blank, the Contents pages of both volumes are bound at the front of this copy, contemporary polished calf covers with a matching calf spine added at sometime. Binding rubbed, shelf wear to edges and corners, first inner paper hinge repaired, first title page a little dusty and age toned with a pale spot, pale spotting to verso of first blank endpaper, pale spotting to pages 1-17 in first volume, pale spotting and age-browning to several other pages throughout the book, ink inscriptions on first blank endpaper, verso of title page, verso of blank page before title page of Volume 2 and a little scribble to recto, ink name to head of title page of Volume 2, and ink note to lower margin of final page of text and head of following blank, a good tight copy. See: Katherine Bitting, Gastronomic Bibliography, page 519; Arnold Whitaker Oxford, English Cookery Books To The Year 1850, page 95; Virginia Maclean, A Short-title Catalogue of Household and Cookery Books in the English Tongue, 1701-1800, page 99; William Cagle, A Matter of Taste, pages 628-629, No. 871; G. Vicaire, Bibliographie Gastronomique, page 49; ESTC N14583. MORE IMAGES ATTACHED TO THIS LISTING, ALL ZOOMABLE, FURTHER IMAGES ON REQUEST. POSTAGE AT COST.

Seller Inventory # 52771

Bibliographic Details

• Title: 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
• Publisher: London printed for the translator. Sold by R. Davis
• Publication Date: 1767
• Language: English
• Binding: Hardcover
• Edition: 1st Edition
• Condition: Good