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Field name | Value |
---|---|
Reference | Cookery A/MAS |
Library/Archive | Brotherton Library, University of Leeds |
Title | The court and country cook: giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's […] |
Author/Creator | Massialot, François |
Date | 1702 |
Collection | Cookery Collection |
Collection Overview | The Cookery Collection contains printed and archival material relating to food and cooking that dates from the late 15th century until the present day. The Printed Books sub-collection is principally made up from two separate collections. Blanche Legat Leigh, Lady Mayoress of Leeds, made a gift in 1939 of cookery books which included not only historical works published in Britain but also a large number of foreign, particularly Italian and French, works on cookery. John F Preston made another major gift in 1962. Among many other smaller gifts and bequests is that of over 100 Chinese cookery books, presented by Frank and Margaret Leeming. This collection contains works which date from the late 15th century until the present day on a variety of subjects, including gastronomy, home economics, medicine, confectionery, recipes, menus, and vegetarianism. |
Sub-collection | Cookery Printed Books |
Place of Publication | London, UK |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Health and Nutrition |
Subjects | entertainment table setting and decoration service (serving) sample menu animal products seafood commodity: bacon baking fruit game wine spices vegetables commodity: cheese dairy produce desserts confectionery herbs cooking cooking techniques commodity: eggs commodity: ham commodity: milk cooking for the sick recipes ingredient canning and preserving liquors alcoholic beverages commodity: sugar coffee |
Cuisine | English cuisine; French cuisine |
Description | Advertisement for books printed for A. and J. Churchill, p. [1-2] at end. Includes indexes. Full title: "The court and country cook: giving new and plain directions how to order all manner of entertainments, and the best sort of the most exquisite a-la-mode ragoo's. Together with new instructions for confectioners shewing how to preserve all sorts of fruits, as well dry as liquid; also how to make divers sugar-works and other fine pieces of curiosity; how to set out a dessert, or banquet of sweet-meats to the best advantage; and, how to prepare several sorts of liquours that are proper for every season of the year. A work more especially necessary for stewards, clerks of the kitchen, confectioners, butlers, and other officers, and also of great use in private families." |
Countries | United Kingdom |
Places | London |
Language | English; French |
Document linked to |
Nouvelle instruction pour les confitures, les liqueurs, et les fruits: avec la maniere de bien ordonner un dessert, & tout le reste qui est du devoir des maîtres d'hôtel, sommeliers, confiseurs, & autres officiers de bouche. Suite du Cuisinier ro?al & bourgeois. Également utile dans les familles, pour sçavoir ce qu'on sert de plus à la mode dans les repas, & en d'autres occasions |
Additional Information | Additional creator(s): J. K (Other). A translation of "Le cuisinier roial et bourgeois and of Nouvelle instruction pour les confitures." Anonymous. By François Massialot. A.W. Oxford, English cookery books to the year 1850, p. 47-48. |
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Copyright and Source Archive | Material sourced from the Brotherton Library, University of Leeds |