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Author Menon, active 18th century.

Title The french family cook: being a complete system of French cookery. Adapted to the Tables not only of the Opulent, but of Persons of moderate Fortune and Condition. Containing Directions for choosing, dressing, and serving up all Sorts of Butcher Meat, Poultry, &c. The different Modes of making all kinds of Soups, Ragouts, Fricandeaus, Creams, Ratafias, Comp̂ots, Preserves, &c. &c. - as well as a great Variety of cheap and elegant Side Dishes, calculated to grace a Table at a small Expence. Instructions for making out Bills of Fare for the four Seasons of the Year, and to furnish a Table with few or any number of Dishes at the most moderate possible Expence. Necessary for Housekeepers, Butlers, Cooks, and all who are concerned in the Superintendence of a Family. Translated from the French.

Published London : printed for J. Bell, No. 148, Oxford Street, nearly opposite New Bond Street, M.DCC.XCIII. [1793]

Copies

Location Call No. Status
 UniM INTERNET resource    AVAILABLE
Uniform title Cuisinière bourgeoise. English
Physical description 6 unnumbered pages,xxiv[that isxxvi],342,2 unnumbered pages ; 8⁰
Notes Translated from Menon's 'La cuisinìere bourgeoise'.
P. xix misnumbered xvii, and the error continued throughout the preliminaries.
With a final advertisement leaf.
Reproduction of original from British Library.
Reproduction Electronic reproduction. Farmington Hills, Mich. : Cengage Gale, 2009. Available via the World Wide Web. Access limited by licensing agreements. s2009 miunns.
Notes Great Britain England London.
Subject Cooking, French -- Translations into English -- Early works to 1800.
Manuals (Handbooks).