Beschreibung:

[Massialot, François]. 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 sine Pieces of Curiosity; How to set out a Desert, or Banquet of Sweet-Meats to the best advantage; And, How to prepare several sorts of Liquors, 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. Faithfully translated out of French into English by J.K., 3 parts in one, 1st English edition, London: Printed by W. Onley, for A. and J. Churchill and M. Gillyflower, 1702, [48], 276, 130. 20pp., nine engraved plates and two engraved illustrations of table settings, some light dampstains, fore-edge blank margin of 2C3 torn, contemporary panelled speckled calf, minor cracking to joints at head & foot, light splash mark to upper board, 8vo Bitting, p. 538; Cagle 865; ESTC T120659; Maclean, p. 97; Oxford, p. 47. A translation of two of Massialot's works: Le cuisinier roial et bourgeois, 1691 and Nouvelle Instructions pour les confitures, les liquers et les fruits, 1692. ’New instructions for confectioners’ and ’New instructions for liquors’ have separate pagination; the register is continuous.