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LA CHAPELLE, VINCENT   flourished 1733-1751

  • The modern cook
  • Subjects: dining, entertainment,

    • 1. The modern cook: containing instructions for preparing and ordering publick entertainments for the tables of princes, ambassadors, noblemen, and magis- trates. etc.
      London: printed for the author, and sold by Nicolas Prevost   1733
      20 cm.   [In three volumes.] Vol. 1 viii, 328 p. frontis. pls., Vol. 2 xxii, 316 p. pls., Vol. 3 307 p. pls.  
      GB:   LBL*  
      US:   DCLC  

      --2nd ed. London: printed for Thomas Osborne, 1736. 3 Vols. [15 sh.] LeU(B): IaU
      --3rd ed. London: printed for Thomas Osborne, 1736. 3 Vols. LWML: ICJ; KMK
      --3rd ed. London: printed for Thomas Osborne, 1744. 3 Vols. DoCL; LBL: MiD; NIC; NYPL
      --4th ed. London: printed for R. Manby, and H. S. Cox, 1751. 1 Vol. only. LeU(B): DCLC; NYPL
      1. For the French editions under the title Le Cuisinier Moderne see Vicaire, pp. 868-9.
      2. The author described himself (in 1736) as 'Late Chief Cook to the Right Honourable the Earl of Chesterfield: And now Chief Cook to his Highness the Prince of Orange'. This would appear to be in conflict with the following advertisement for his work in Gents.Mag., vol. 4 (Jan. 1734), p. 55, where he is called 'M. Vincent la Chapelle, Cook to the Count of Montijo. It is not clear how he could work for a Dutch prince and a Spanish grandee at the same time. In 1742 (on the title-page of a French edition) he ignored his service to Chesterfield and claimed to be Head Cook to the Prince of Ora

      Bitting, p. 268; Oxford, p. 63

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