02077nam 2200397 n 450 99639255560331620200824121833.0(CKB)4940000000111198(EEBO)2240964975(UnM)99868314e(UnM)99868314(EXLCZ)99494000000011119819940616d1656 uy |engurbn||||a|bb|The perfect cook[electronic resource] being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. /By Mounsieur Marnettè[London] Printed at London for Nath. Brooks at the Angel in Cornhil.1656[22], 312, 34, [14] pA translation of: Mounsieur Marnettʻe. Patissier françois.With an engraved frontispiece representing the interior of a kitchen."The perfect English cooke" has caption title and separate register and pagination.With seven final advertisement leaves.Annotation on Thomason copy: "9ber [i.e. November] 8th".Reproduction of the original in the British Library.eebo-0018CookeryEarly works to 1800CookeryMarnettèMounsieur,17th cent.1017287Cu-RivESCu-RivESCStRLINWaOLNBOOK996392555603316The perfect cook2385310UNISA