B. Clermont

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The professed cook: or, The modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery. In which the French names of all the different dishes are given and explained, whereby every bill of fare becomes intelligible and familiar. Containing I. Of soups, gravy, cullis and broths ... XXII. Ratafias, and other cordials, &c. Including a translation of Les soupers de la cour; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets.

by B. Clermont First published in 1776 — 3 editions
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Professed Cook; or, the Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French, As Well As English Cookery ... with the Addition of the Best Receipts, Which Have Ever Appeared in The

by B. Clermont First published in 2018 — 2 editions

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Professed Cook; or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French As Well As English Cookery. in Which the French Names of All the Different Dishes Are Given and Explai

by B. Clermont First published in 2023 — 1 edition

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OLID: OL2617009A

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Created April 1, 2008
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August 31, 2008	Edited by RenameBot	fix author name
April 1, 2008	Created by an anonymous user	initial import

B. Clermont

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Professed Cook; or, the Modern Art of Cookery, Pastry, & Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French, As Well As English Cookery ... with the Addition of the Best Receipts, Which Have Ever Appeared in The

Professed Cook; or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the Most Approved Methods in the French As Well As English Cookery. in Which the French Names of All the Different Dishes Are Given and Explai

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