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About this Item

About this Item

Title

  • The art of modern cookery displayed. Consisting of the most approved methods of cookery, pastry, and confectionary of the present time. Translated from Les soupers de la cour; ou, La cuisine reformée; the last and most complete practice of cookery published in French. To which are added, explanatory notes and references, together with the produce of the London markets;

Names

  • Menon, active 18th century.
  • Katherine Golden Bitting Collection on Gastronomy (Library of Congress)

Created / Published

  • London, The translator, 1767.

Headings

  • -  Cooking, French
  • -  Cooking--Early works to 1800

Genre

  • Cookbooks

Notes

  • -  ESTC N14583
  • -  Also available in digital form on the Library of Congress Web site.
  • -  Gift A. W. Bitting Oct. 6, 1939
  • -  LAC tnb 2019-03-05 update (1 card)
  • -  LAC rwp 2019-03-13 review

Medium

  • xvi, [24], 286 p., 13 l., 289-588 p. 21 cm.

Call Number/Physical Location

  • TX707 .M396

Digital Id

Library of Congress Control Number

  • 44050316

OCLC Number

  • 7531368

Online Format

  • pdf
  • image

Additional Metadata Formats

IIIF Presentation Manifest

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Credit Line: Library of Congress, Rare Book and Special Collections Division

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Cite This Item

Citations are generated automatically from bibliographic data as a convenience, and may not be complete or accurate.

Chicago citation style:

Menon, Active 18Th Century, and Katherine Golden Bitting Collection On Gastronomy. The art of modern cookery displayed. Consisting of the most approved methods of cookery, pastry, and confectionary of the present time. Translated from Les soupers de la cour; ou, La cuisine reformée; the last and most complete practice of cookery published in French.To which are added, explanatory notes and references, together with the produce of the London markets. London, The translator, 1767. Pdf. https://www.loc.gov/item/44050316/.

APA citation style:

Menon, A. 1. C. & Katherine Golden Bitting Collection On Gastronomy. (1767) The art of modern cookery displayed. Consisting of the most approved methods of cookery, pastry, and confectionary of the present time. Translated from Les soupers de la cour; ou, La cuisine reformée; the last and most complete practice of cookery published in French.To which are added, explanatory notes and references, together with the produce of the London markets. London, The translator. [Pdf] Retrieved from the Library of Congress, https://www.loc.gov/item/44050316/.

MLA citation style:

Menon, Active 18Th Century, and Katherine Golden Bitting Collection On Gastronomy. The art of modern cookery displayed. Consisting of the most approved methods of cookery, pastry, and confectionary of the present time. Translated from Les soupers de la cour; ou, La cuisine reformée; the last and most complete practice of cookery published in French.To which are added, explanatory notes and references, together with the produce of the London markets. London, The translator, 1767. Pdf. Retrieved from the Library of Congress, <www.loc.gov/item/44050316/>.