The court and country cook : giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's. Together with new instructions for confectioners shewing how to preserve all sorts of fruits, as well dry as liquid; also how to make divers sugar-works and other fine pieces of curiosity; how to set out a dessert, or banquet of sweet-meats to the best advantage; and, how to prepare several sorts of liquours that are proper for every season of the year. A work more especially necessary for stewards, clerks of the kitchen, confectioners, butlers, and other officers, and also of great use in private families
Details
Type of record: Book
Title: The court and country cook : giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's. Together with new instructions for confectioners shewing how to preserve all sorts of fruits, as well dry as liquid; also how to make divers sugar-works and other fine pieces of curiosity; how to set out a dessert, or banquet of sweet-meats to the best advantage; and, how to prepare several sorts of liquours that are proper for every season of the year. A work more especially necessary for stewards, clerks of the kitchen, confectioners, butlers, and other officers, and also of great use in private families
Other titles: Cuisinier roial et bourgeois
Classmark: Cookery A/MAS
Creator(s): Massialot, François (1660-1733)
Additional creator(s): J. K (Other)
Related people: J. K
Publisher: Printed by W. Onley, for A. and J. Churchill... and M. Gillyflower
Publication city: London
Date(s): 1702
Language: English
Size and medium: [32], 276, [16], 130, 20, [2] p
Persistent link: https://explore.library.leeds.ac.uk/special-collections-explore/253669
Printed items catalogue: https://leeds.primo.exlibrisgroup.com/discovery/fulldisplay?vid=44LEE_INST:VU1&docid=alma991016119929705181
Collection group(s): Cookery Collection
Description
A translation of Le cuisinier roial et bourgeois and of Nouvelle instruction pour les confitures.
Anonymous. By François Massialot.
Advertisement for books printed for A. and J. Churchill, p. [1-2] at end.
The New instructions for confectioners and the New instructions for liquors have separate pagination.
Includes indexes.
A.W. Oxford, English cookery books to the year 1850, p. 47-48.
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