02034nam 2200397Ia 450 99639556300331620210104171615.0(CKB)3810000000016352(EEBO)2240872040(OCoLC)ocn489263207e(OCoLC)489263207(EXLCZ)99381000000001635220091216d1686 uy 0engurbn||||a|bb|The perfect cook[electronic resource] being the most exact directions for the making all kind 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 a-la-mode 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. /By Mounsieur MarnetteLondon Printed for Obadiah Blagrave at the Black Bear and Star in St. Pauls Church-yard, over against the Little North Door1686[12], 213, [3] p. illEach part preceded by half-titles: The French pastry cook; The perfect English cook.Publisher's advertisements [3] p. at end.Imperfect: stained, with loss of text.Reproduction of original in: New York Public Library.eebo-0103Cookery, FrenchEarly works to 1800Cookery, EnglishEarly works to 1800PastryEarly works to 1800Cookery, FrenchCookery, EnglishPastryMarnettèMounsieur,17th cent.1017287UMIUMIBOOK996395563003316The perfect cook2385310UNISA