Catalogue: Books Displaying Books number 3467;
Database Type: Books
Item ID Number: 3467;

Book Number 3467 
Author Menon; B. Clermont, translator 
Title 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 beomes intelligible and familiar. / 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. Clemont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon. 
Date c. 1776. 
Publisher W. Davis, T. Caslon, G. Robinson, et al. 
Place of Publication London 
Edition Third 
Volume Information  
Cover Contemporary full calf, spine in six compartments of raised bands, gilt red morocco label on two, edges speckled red.  
Size 8vo. 
Condition Occasional light foxing to early 20 and final 50 leaves, otherwise in very good condition, text is generally clean and crisp. 
Pagination P. (2), title, blank, preface iii-vi, “productions of the seasons” vii-x, contents (48), 1-610, (6). 
Translation Info Translated from the 
Notes Translated from the French by B. Clermont. Inscription in period hand to front paste-down endpaper reads: “This book belongs to millandelf (?) / he hath no use for it himself / therefore if he this book can sell / he wood like the money very well”.  
Price (US$) 900  
Short Description Book Food & Drinks; Book Crafts & Trades; 
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