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Record Nr. |
UNISA996393884603316 |
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Titolo |
The compleat English and French cook [[electronic resource] ] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France |
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Pubbl/distr/stampa |
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London, : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c., 1690 |
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Descrizione fisica |
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Soggetti |
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Cookery - England |
Menus |
Cookery, French |
Cookery, English |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled. |
With index, and 4 final advertisement leaves. |
Includes recipes for Lent and menus for the four seasons. |
Reproduction of original in the Folger Shakespeare Library. |
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Sommario/riassunto |
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