Description

[005042] Clermont, B. The Professed Cook; or, the Modern Art of Cookery, Pastry, and Confectionary. To Which are Prefixed the French Names of All the Different Dishes. London: John Hatchard, 1816. Reprint. 8vo. Hardback. Good+. [3], ii-xxxix, [2], 2-549pp, [1]. Modern half calf over older boards, raised bands, spine in six panels, with title label to second panel, and date in gilt to foot

Spine slightly unevenly coloured, very minor rubbing to extremities. Internally some light browning and foxing, but generally fairly clean, small hole to top margin to pages 47-8, tear to pages 95-6 catching the text but without loss

Former owner’s bookplate to front pastedown (Mary Chadsey), and from the library of the chef Antony Worrall Thompson, but without indicia of this.  Old booksellers label to foot of rear pastedown (Cooks Books)

Originally published in two volumes with the title The Art of Modern Cookery Displayed in 1767 as a translation of Menon’s Les Soupers de la Cour, a second edition was published in 1769 (now under this title)

See Bitting, page 92 (for the 10th edition)