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 Vincent La Chapelle, Late Chief Cook to the Earl of Chesterfield: and now Chief Cook to the Prince of Orange. The third edition.

LA CHAPELLE, Vincent.

Edité par Printed for Thomas Osborne. 1744, 1744

A propos de cet article

[4], iv, [1], x-xl, 432pp, 6 folding engraved plates of table settings. 8vo. Edge of titlepage a little dusted, light browning, generally a clean copy, clean tear without loss to 2b8, blank margin of one plate torn, neat repairs to two other plates. Contemporary calf, expert repairs to joints, head & tail of spine and corners. Note on f.e.p. - 'Elizabeth South was baptized Oct 25th 1772 at Wetton near Hartford'. ESTC T146735, BL & Oxford and NLS only in the UK, 6 copies in North America. The first 'new' English cookery book to be published in the 18th century. It appeared in English while the author was in Chesterfield's employment, and was published in London in three volumes in 1733 and then in four French volumes in 1735 as Le Cuisiner Moderne. It was one of the great 18th century classics and had a strong influence on upper class food in England. La Chapelle borrowed many of his recipes from his predecessor Massialot, who had composed a book on court cookery and confectionery in 1691, which was published in England in 1702 as The Court and Country Cook. La Chapelle's work was essentially a reaction against the over-refined and excessive style that had dominated in the previous decades, and he sought to redefine elegant dining by simplifying recipes and streamlining procedures. His receipes in turn were adapted, most notably by Hannah Glasse for her Art of Cookery Made Plain and Easy. (See: Food in Early Modern Europe, K. Albala, 2003.).

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• Titre: 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 ...
• Éditeur: Printed for Thomas Osborne. 1744
• Date de parution: 1744
• Catalogues du vendeur:
  • WISBECH BOX 7