The modern cook: containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
printed for Thomas Osborne, in Gray's-Inn
MDCCXLIV. [1744]
|
| Ausgabe: | The third edition |
| Schlagworte: | |
| Online-Zugang: | UEI01 BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UER01 Volltext |
| Beschreibung: | English Short Title Catalog, T146735 Reproduction of original from British Library |
| Beschreibung: | Online-Ressource ([4],iv,[1],x-xl,432Seiten,plates) 8° |
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| id | DE-604.BV049164382 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T22:35:28Z |
| indexdate | 2024-07-10T09:57:11Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034425740 |
| oclc_num | 1422459638 |
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| physical | Online-Ressource ([4],iv,[1],x-xl,432Seiten,plates) 8° |
| psigel | ZDB-1-ECC |
| publishDate | 1744 |
| publishDateSearch | 1744 |
| publishDateSort | 1744 |
| publisher | printed for Thomas Osborne, in Gray's-Inn |
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| spelling | La Chapelle, Vincent Verfasser aut The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange The third edition London printed for Thomas Osborne, in Gray's-Inn MDCCXLIV. [1744] Online-Ressource ([4],iv,[1],x-xl,432Seiten,plates) 8° txt rdacontent c rdamedia cr rdacarrier English Short Title Catalog, T146735 Reproduction of original from British Library Online-Ausg Farmington Hills, Mich Cengage Gale 2009 Eighteenth Century Collections Online Electronic reproduction; Available via the World Wide Web |2009|||||||||| Cookery Early works to 1800 Cookery, English http://nl.sub.uni-goettingen.de/id/0853500300?origin=/collection/nlh-ecc Verlag Volltext |
| spellingShingle | La Chapelle, Vincent The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange Cookery Early works to 1800 Cookery, English |
| title | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_auth | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_exact_search | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_exact_search_txtP | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_full | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_fullStr | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_full_unstemmed | The modern cook containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| title_short | The modern cook |
| title_sort | the modern cook containing instructions for preparing and ordering public entertainments for the tables of princes ambassadors noblemen and magistrates as also the least expensive methods of providing for private families in a very elegant manner with new receipts for dressing of meat fowl and fish and making ragouts fricassees and pastry of all sorts in a method never before published adorned with copper plates exhibiting the order of placing the different dishes c on the table in the most polite way by mr vincent la chapelle late chief cook to the right honourable the earl of chesterfield and now chief cook to his highness the prince of orange |
| title_sub | containing, instructions for preparing and ordering public entertainments for the tables of princes, Ambassadors, Noblemen, and Magistrates. As also, The least Expensive Methods of providing for private Families, in a very elegant Manner. With New Receipts for Dressing of Meat, Fowl, and Fish; and making Ragouts, Fricassees, and Pastry of all Sorts, in a Method, never before published. Adorned with Copper-Plates, Exhibiting the Order of Placing the different Dishes, &c. on the Table, in the most polite Way. By Mr. Vincent La Chapelle, Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange |
| topic | Cookery Early works to 1800 Cookery, English |
| topic_facet | Cookery Early works to 1800 Cookery, English |
| url | http://nl.sub.uni-goettingen.de/id/0853500300?origin=/collection/nlh-ecc |
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