La cuisinière bourgeoise, suivie de l'office, à l'usage de tous ceux qui se mêlent de dépenses de maisons. Containing how to know, dissect, and serve all kinds of meat; interesting advice on their kindnesses, and on the choice one should make of them. The way to make menus for the four seasons and the most novel stews; an explanation of the proper terms used in the kitchen and office, and an alphabetical list of the utensils needed. Nouvelle édition, augmentée de plusieurs apprêts qui sont marqués par une étoile.
Paris. Chez Guillyn, 1767.
In 12°. Modern pastiche binding of an antique binding, in brown marbled basane. Spine ribbed, decorated with gilt irons and fillets. On the first cover, gilt escutcheon in which the title is inscribed.
XXIV and 528 pages.
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