The Modern Cook: Containing Instructions for Preparing and Ordering Public Entertainments for the Tables of Princes, Ambassadors, Noblemen and Magistrates
London: Thomas Osborne, 1744.
Third Edition. Hardcover (Full Leather). Very Good Condition. Item #CAT000154
Full contemporary mottled calf, rebacked. Scattered minor browning. xl, 432pp; 6 folding plates. one torn at the first fold and lacking the remainder. Cagle 803a (the 1736 ed.),
Originally published in English in 1733 (La Chapelle had been poached by Lord Chesterfield and brought to London), it survived early cries of plagarism from Massialot (of which it is guilty) to become one of the lasting contributions to 18th century cuisine in both English and French - his is one of the first books where one can recognizably trace recipes through to the present day. It is also the first to suggest cutting green beans lengthwise ("French style") and, perhaps straining the limits of credulity to provide something novel for the English palate, there is a recipe for a tea flavored custard.
Size: 8vo (octavo). Quantity Available: 1. Shipped Weight: Under 1 kilo. Category: Cooking, Wine & Dining; Inventory No: CAT000154.