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001 ESTCT90913;

003 CStRLIN;

005 20190424135407.0;

006 m | j | ;

007 cr |n||||||||n;

008 800219s1769 enk|||| o 00| ||eng d;

035 a| (Sirsi) J1844105;

035 z| (Sirsi) J1844105;

049 a| EREE;

100 1 a| Menon,d| active 18th century.=| ^A738264;

240 10 a| Soupers de la cour.l| English=| ^A738265;

245 14 a| The professed cook :b| 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. ... Translated from Les soupers de la cour; ... And adapted to the London markets by the editor.;

250 a| The second edition.;

260 a| London :b| printed for R. Davis; and T. Caslon,c| 1769.;

300 a| 2 volumes(xvi, 48 unnumbered pages, 588 pages) ;c| 8⁰.;

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdamedia;

338 a| online resourceb| cr2| rdacarrier;

500 a| Anonymous. By Menon, writer on cookery.;

500 a| Translated and edited by B. Clermont.;

500 a| Reproduction of original from the British Library.;

510 4 a| English Short Title Catalog,c| ESTCT90913.;

856 40 u| http://galenet.galegroup.com/servlet/ECCO?c=1&stp=Author&ste=11&af=BN&ae=T090913&tiPG=1&dd=0&dc=flc&docNum=CW108346200&vrsn=1.0&srchtp=a&d4=0.33&n=10&SU=0LRM&locID=ncliveecuz| Full text online;

998 a| 1142423;

998 a| u1142423;

998 a| 1142423;

596 a| 1;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| MQ2025821l| JNETm| JOYNERr| Ys| Yt| JNEECCOEBKu| 10/2/2007x| EBOOKz| JERESOURCEo| .STAFF. 0;

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. ... Translated from Les soupers de la cour; ... And adapted to the London markets by the editor.

Author/creator	Menon
Format	Electronic
Edition	The second edition.
Publication Info	London : printed for R. Davis; and T. Caslon, 1769.
Description	2 volumes(xvi, 48 unnumbered pages, 588 pages) ; 8⁰.
Supplemental Content	Full text online

Uniform title	Soupers de la cour. English
General note	Anonymous. By Menon, writer on cookery.
General note	Translated and edited by B. Clermont.
General note	Reproduction of original from the British Library.
References	English Short Title Catalog, ESTCT90913.
Reproduction note	Joyner- Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. Available via the World Wide Web. Access limited by licensing agreements

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. ... Translated from Les soupers de la cour; ... And adapted to the London markets by the editor.

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