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Menon. The Art of Modern Cookery Displayed. Consisting of the most approved Methods of Cookery, Pastry, and Confectionary of the Present Time.
London: Printed for the Translator, sold by R. Davis, 1767.
First edition in English translated from the French by Bernard Clermont, octavo, two parts in one volume; the title of this work was changed to The Professed Cook in the 1769 edition; bound in later half leather and marbled paper boards, endcaps chipped with loss; binding becoming detached, 8 1/4 x 5 in.
Menon's original work appeared as Soupers de la Cour, in 1755. "Menon's book covers menus, hors d'oeuvres, entrées, and some deserts. An entire chapter is devoted to sherbets or ices and ice cream. Like Marin that other great contemporary of Menon's, both placed emphasis on their sauces. Menon's recipes were surprisingly varied, coming not only from France but Italy, Germany, Ceylon and Flanders and used in everything from hors d'oeuvres to deserts." (Harrison, Une Affaire du Gout, A Selection of Cookbooks, 1475-1873, 1983).
ESTC N14583 citing eight copies in institutional collections worldwide; Harrison 91.
