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Field name | Value |
---|---|
Reference | Cookery A/LAC |
Library/Archive | Brotherton Library, University of Leeds |
Title | The modern cook: containing instructions for preparing and ordering publick entertainments for the table of princes, ambassadors, noblemen and magistrates, as also, the least expensive methods of providing for private families, in a very elegant manner. New receipts for dressing of meat, foul, and fish, and making ragoûts, fricassées, and pastry of all sorts, in a method, never before publish'd |
Author/Creator | La Chapelle, Vincent |
Date | 1736 |
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 | cooking cooking techniques table setting and decoration domestic service service (serving) animal products ingredient game seafood children cooking for the sick disease commodity: ham vegetables spices herbs champagne global cuisine wine fruit baking sample menu recipes entertainment |
Cuisine | English cuisine; French cuisine; Spanish cuisine; Dutch cuisine; Polish cuisine; Italian cuisine; Russian cuisine |
Description | 3 v. "Adorn'd with copper plates, exhibiting the order of placing the different dishes, &c. on the table, in the most polite way." |
Countries | United Kingdom |
Places | London |
Language | English; French |
Additional Information | The second edition, Vol. I. |
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Copyright and Source Archive | Material sourced from the Brotherton Library, University of Leeds |