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Last edited anonymously
April 1, 2008 | History
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Menon

18th cent. -

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  • Cover of: La cuisiniere bourgeoise: suiuie de l'office, a l'usage de tous ceux qui se mêlent de dépenses de maisons : contenant la maniere de disséquer, connoître & servir toutes sortes de viandes.

    First published in 1748 5 editions in 1 language — 1 previewable
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  • Cover of: La cuisinière bourgeoise: suivie de l'office, a l'usage de tous ceux qui se mêlent de la dépense des maisons : contenant la manière de disséquer, connoître et servir toutes sortes des viandes.

    First published in 1779 3 editions in 1 language
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  • Cover of: La science du maître d'hôtel cuisinier: avec des observations sur la connoissance & les propriétés des alimens.

    First published in 1776 3 editions in 1 language
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  • Cover of: The art of modern cookery displayed.: Consisting of the most approved methods of cookery, pastry, and confectionary of the present time.

    First published in 1767 1 edition in 1 language
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  • Cover of: The complete family cook; being a system of cookery. ... The fourth edition enlarged. By S. Taylor

    First published in 1796 1 edition in 1 language
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  • Cover of: The French family cook: being a complete system of French cookery. ... Translated from the French

    First published in 1793 1 edition in 1 language
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  • Cover of: Introduction to the Law of Treaties

    First published in 1997 1 edition
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  • Cover of: La cuisiniere bourgeoise suivie de l'office: a l'usage de tous ceux qui se mêlent de dépenses de maisons : contenant la maniere de connoître, dissequer & servir toutes sortes de viandes, des avis interéssans sur leurs bontés, & sur le choix qu'on en doit faire.

    First published in 1762 1 edition in 1 language
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  • Cover of: La nouvelle cuisine: avec de nouveaux desseins de tables et vingt-quatre menus; où l'on apprend ce que l'on doit servir suivant chaque saison, en gras, en maigre, & en pâtisserie; & très-utile à toutes les personnes qui s'en mêlent, tant pour ordonner, que pour executer toutes sortes de nouveaux ragoûts, & des plus à la mode ...

    First published in 1751 1 edition in 1 language
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  • Cover of: La science du maître d'hôtel, confiseur: à l'usage des officiers, avec des observations sur la connoissance & les propriétés des fruits, enrichie de desseins en decorations & parterres pour les dessert, suite du Maître d'hôtel cuisinier.

    First published in 1788 1 edition in 1 language — 1 previewable
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  • Cover of: Le manuel des officiers de bouche; ou, Le precis de tous les apprêts que l'on peut faire des alimens pour servir toutes les tables: depuis celles des grands seigneurs jusqu'à celles des bourgeois, suivant l'ordre des saisons & des services.

    First published in 1759 1 edition in 1 language
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  • Cover of: soupers de la cour; ou, L'art de travailler toutes sortes d'alimens

    First published in 1755 1 edition in 1 language
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  • Cover of: Mémoire sur le bleu de prusse

    First published in 1750 1 edition in 1 language
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  • Cover of: Second mémoire sur le bleu de prusse

    First published in 1750 1 edition in 1 language
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  • Cover of: Traité historique et pratique de la cuisine. Ou, Le cuisinier instruit, de la connoissance des animaux, tant volatiles, que terrestres, aquatiques, & amphibies; de la façon, de préparer les divers alimens, & de les servir.: Suivi d'un petit abrege. Sur la maniere de faire les confitures liquides & autres desserts de toute espéce. Ouvrage très-utile, nonseulement pour les maîtres d'hôtel & officiers de cuisine; mais encore pour toutes les communautés religieuses, les grandes familles, & tous ceux qui veulent donner à manger honnêtement.

    First published in 1758 1 edition in 1 language
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  • Cover of: Clinical Obstetrics

    1 edition
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We need a photo of Menon
Subjects
Early works to 1800, French Cookery, French Cooking, Cookery, Cooking, Prussian blue, Confectionery, Cookery (Fruit), Cooking (Fruit), Menus
Time
To 1800

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ID Numbers

  • OLID: OL1137718A

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History

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April 1, 2008 Created by an anonymous user initial import