The Professed Cook: Or, The Modern Art of Cookery, Pastry, and Confectionary

 

Name: The Professed Cook: Or, The Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy 

  Author: B. Clermont (Head Cook to a noble English household) 

Tags: historical cookbook, French cuisine, English cuisine, 18th century, culinary techniques, pastry, confectionary, institutional provenance, Les Soupers de la Cour, London 1776, food heritage, aristocratic cooking 

Short Description: An 18th-century culinary classic blending French and English cookery, authored by B. Clermont, a distinguished head cook. This third edition (1776) expands on Les Soupers de la Cour with additional recipes and detailed sections on soups, sauces, roasts, pastries, and preserved fruits. A vital artifact for culinary historians and collectors of aristocratic gastronomy.