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;' The Last And Most Complete Practice Of Cookery Published In French. To Which Are Added, Explanatory Notes And References, Together With The Produce Of The London Markets; By The Translator, A Foreigner, Who Has Been Several Years A Clerk Of The Kitchen In Noble Families In This Kingdom Menon (Active 18Th Century), [Clermont, B., Translator] Literature

[French cookery] FIRST EDITION IN ENGLISH, complete in two volumes. Octavo (22 x 14cm), pp.xvi [48] 286 [4] 289-588 [2]. Contemporary brown speckled full calf, gilt-rulings to boards and spine, raised bands to spine. Edges speckled red. Some internal woodworm damage, mostly to latter half. Offsetting throughout, the odd mark here and there. Two previous ownership inscriptions in black ink to flyleaf (dated 1779) and title page. Top edge toned. Boards moderately scuffed, spine toned, joints rubbed and worn. With edgewear and gentle bumping to extremities. A very good preservation. Menon, though little is known of him, authored his cookery books for kitchens of all budgets - thus the translator makes note that once rendered into English this book will prove exceptionally useful to the English housekeeper or servant, or those 'who have not had Opportunity of being acquainted with French Cookery.'.