Concept
Cooking, French
Images
![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 [by Menon]; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets / [B Clermont].](https://iiif.wellcomecollection.org/image/L0023796/full/282%2C/0/default.jpg)
Catalogue
- Books
La cuisinière bourgeoise, précédée d'un manuel prescrivant les devoirs qu'ont à remplir les personnes qui se destinent à entrer en service dans les maisons bourgeoises ... / [par Menon].
Menon, active 18th century.Date: 1825
- Books
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 [by Menon]; with the addition of the best receipts which have ever appeared in the French or English languages, and adapted to the London markets / [B Clermont].
Clermont, B.Date: 1776- Books
La pâtisserie d'aujourd'hui : école des jeunes pâtissiers renfermant 200 dessins grands et petits gateaux, sujets d'ornement, entremêts chauds et froids, glaces au complet, conserves de fruits et de légumes / par Urbain-Dubois.
Dubois, Urbain, 1818-1901.Date: [1894?]- Books
Nouveau manuel complet du limonadier du glacier, du chocolatier et du confiseur... / par MM. Cardelli [and others].
Date: 1851
- Books
- Online
Nouveau manuel de la cuisinière bourgeoise et économique : contenant les meilleurs procédés pour faire une excellente cuisine à très-bon marché; l'art de faire les honneurs de la table; de découper toute sorte de viande, volaille, gibier, poissons; de composer le menu d'un repas; une notice sur les vins, les soins de la cave, etc. / revu par un ancien cordon-bleu.
Date: [1850?]