
[MENON] The Art of Modern Cookery Displayed, 2 vol. bound in 1, R. Davis, 1767
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Footnotes
An unusually clean copy of the first edition in English, translated by Bernard Clermont, whose identity was revealed on publication of the third edition in 1769. In his preface he says he consulted three English tradesmen ("one for fish, one for poultries... and one for the productions of gardening") on the produce found in London Markets ("London has the advantage of Paris, in the articles of veal and lamb... Thames salmon in August"), paying particular attention to confectionery, ices and sorbets "as knowing it to be very much wanted amongst English servants". The work goes on to deal with dinning at its most lavish, from dinner parties for 20 to 30 people to grand banquets, with sometimes up to 100 different dishes being served.
Provenance: James M. Phillips and Orme Ashton, ownership signatures on front paste-down.