[Menon.] The Professed cook: or, the modern art of cookery, pastry, and confectionary, made plain and easy. Consisting of the most approved methods in the French as well as English cookery, translated & edited by Bernard Clermont, third edition, lacking blank after p.x, N2&7 lower margin trimmed, worming, mostly marginal, but in text in places, without loss of sense (see pages in late 400s and early 500s in particular), some water-staining, mostly at head, occasional spotting, lightly browned, antique style calf, gilt, spine in compartments and with leather label, [Bitting p.92 (note); Cagle 606; Maclean p.99; Oxford p.101 (note); Simon BG 355; Roscoe A84], Printed for W. Davis, in Piccadilly; T. Caslon, opposite Stationer's-Hall; G. Robinson, in Paternoster-Row; F Newbery, the Corner of St. Paul's Church-Yard; and the author, in Princes-Street, Cavendish-Square, 1776; and an 1816 edition of the same, 8vo (2)

⁂ A translation and adaptation of Menon's Les Soupers de la Cour.