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001 ESTCT127396;

003 CStRLIN;

005 20190424135505.0;

006 m | j | ;

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

008 810811s1776 enk|||| o 00| ||eng d;

035 a| (Sirsi) J1846864;

035 z| (Sirsi) J1846864;

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. ... Including a translation of Les soupers de la cour; with the addition of the best receipts ... By B. Clermont.;

250 a| The third edition, revised and much enlarged.;

260 a| London :b| printed for W. Davis; T. Caslon; G. Robinson; F Newbery; and the author,c| 1776.;

300 a| pp.x, 48 unnumbered pages, 610 ;c| 8⁰.;

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdamedia;

338 a| online resourceb| cr2| rdacarrier;

500 a| A translation of Menon's 'Les soupers de la cour', with additional recipies; edited and translated by Clermont.;

500 a| P.576 misnumbered 579.;

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

510 4 a| Roscoe,c| A84;

510 4 a| English Short Title Catalog,c| ESTCT127396.;

700 1 a| Clermont, B.=| ^A738949;

856 40 u| http://galenet.galegroup.com/servlet/ECCO?c=1&stp=Author&ste=11&af=BN&ae=T127396&tiPG=1&dd=0&dc=flc&docNum=CW110517426&vrsn=1.0&srchtp=a&d4=0.33&n=10&SU=0LRM&locID=ncliveecuz| Full text online;

998 a| 1145179;

998 a| u1145179;

998 a| 1145179;

596 a| 1;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| MQ2028579l| 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. ... Including a translation of Les soupers de la cour; with the addition of the best receipts ... By B. Clermont.

Author/creator	Menon
Other author	Clermont, B.
Format	Electronic
Edition	The third edition, revised and much enlarged.
Publication Info	London : printed for W. Davis; T. Caslon; G. Robinson; F Newbery; and the author, 1776.
Description	pp.x, 48 unnumbered pages, 610 ; 8⁰.
Supplemental Content	Full text online

Uniform title	Soupers de la cour. English
General note	A translation of Menon's 'Les soupers de la cour', with additional recipies; edited and translated by Clermont.
General note	P.576 misnumbered 579.
General note	Reproduction of original from the British Library.
References	Roscoe, A84
References	English Short Title Catalog, ESTCT127396.
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. ... Including a translation of Les soupers de la cour; with the addition of the best receipts ... By B. Clermont.

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