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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 (1776)

Author: Clermont, B
Subject: Cookery, French; Cookery, English; Cookery
Publisher: London : W. Davis
Possible copyright status: NOT_IN_COPYRIGHT
Language: English
Call number: srlf_ucla:LAGE-1013687
Digitizing sponsor: msn
Book contributor: University of California Libraries
Collection: cdl; cbk; americana

Full catalog record: MARCXML

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Copyright-evidence:	Evidence reported by alyson-wieczorek for item professedcookorm00cleriala on March 14, 2007: no visible notice of copyright; stated date is 1776.
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Scanningcenter:	iala
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Collection-library:	ucla_spec
Identifier-bib:	LAGE-1013687
Identifier-access:	http://www.archive.org/details/professedcookorm00cleriala
Identifier:	professedcookorm00cleriala
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Operator:	scanner-martha-sanchez@...
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Identifier-ark:	ark:/13960/t5x63cv0h
Bookplateleaf:	4
Curatestate:	approved
Sponsordate:	20080430
Filesxml:	Thu Mar 18 8:33:56 UTC 2010