Mr. Vincent La Chapelle — The Modern Cook: Containing Instructions for Preparing and Ordering Public Entertainments for the Tables of Princes, Ambassadors, Noblemen, and Magistrates

London, Thomas Osborne , 1744. Leather. The third edition of Vincent La Chapelle's influential culinary work. Third edition.Rebacked in full calf, with the original spine laid down. Lacking endpapers.Adorned with six folding copper plates to the rear. Collated, complete. The Modern Cook is the major work of French master cook Vincent La Chapelle, which he wrote on his travels to Spain and Portugal. An 18th century culinary classic, it exercised a strong influence on aristocratic cuisine in England. Recipes include Italian pottage, a pig "the seamen's way", love-apples, mutton collops, black puddings, stuffed eels, burnt cream and many more. La Chapelle borrowed some of his recipes from his predecessor Francois Massialot, who composed a book on court cookery and confectionery in 1692.ESTC No.T146735A4, a2, a4-b8, B-Ee8. Pagination and register runs as issued. a3 was not bound in, as issued and is similarly found lacking among other copies (ESTC & Jisc) of this edition.  Rebacked in full calf, with the original spine laid down. Externally, smart, with light rubbing to the extremities and a couple marks to the boards. Evidence of original front board retaining. Internally, generally firmly bound, with a few of the folding plates to the rear partly torn to the edges nearest the gutter. Pages are generally bright and clean, with toning to the title page. The odd spot or handling mark throughout. A couple tears to the rear folding plates. Very Good . Ill.: Not Stated. Very Good .