The Professed Cook: Or The Modern Art Of Cookery, Pastry, And Confectionary, Made Plain And Easy. Consisting Of The Mos by MenonThe Professed Cook: Or The Modern Art Of Cookery, Pastry, And Confectionary, Made Plain And Easy. Consisting Of The Mos by Menon

The Professed Cook: Or The Modern Art Of Cookery, Pastry, And Confectionary, Made Plain And Easy…

byMenon

Paperback | June 16, 2010

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The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars.
Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here.
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The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification:
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British Library

T090913

Anonymous. By Menon, writer on cookery. Translated and edited by B. Clermont.

London : printed for R. Davis; and T. Caslon, 1769. 2v.(xvi,[48],588p.) ; 8°
Title:The Professed Cook: Or The Modern Art Of Cookery, Pastry, And Confectionary, Made Plain And Easy…Format:PaperbackDimensions:310 pages, 9.69 × 7.44 × 0.65 inPublished:June 16, 2010Publisher:Gale ECCO, Print EditionsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1171020821

ISBN - 13:9781171020820

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