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Lot 71

COOKERY
[MENON (LOUIS FRANÇOIS HENRI DE)] 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.. to Which Are Added, Explanatory Notes and References, Together with the Produce of the London Markets, 2 vol. bound in 1, for the Translator, 1767

15 June 2016, 14:00 BST
London, Knightsbridge

£1,000 - £1,500

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COOKERY

[MENON (LOUIS FRANÇOIS HENRI DE)] 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.. to Which Are Added, Explanatory Notes and References, Together with the Produce of the London Markets, 2 vol. bound in 1, without final blank, old tape mark at gutter margin of title and last leaf, contemporary calf, upper cover detached, worn [Cagle 871; Maclean p.99; Vicaire col.49], 8vo, for the Translator, 1767

Footnotes

First edition in English of Menon's Art of Cookery, translated by "a Foreigner, who has been several years a Clerk of the Kitchen in Noble families in this Kingdom", on publication of the third edition in 1769 revealed to be Bernard Clermont. In his preface he claims to have consulted three English tradesmen ("one for fish, one for poultries... and one for the productions of gardening") in his notes on produce of the London Markets ("London has the advantage of Paris, in the articles of veal and lamb...", "Thames salmon in August"), and paid particular attention to the section devoted to confectionery "as knowing it to be very much wanted amongst English servants".

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