01662nam 2200385Ia 450 99639577360331620221102114242.0(CKB)4330000000314627(EEBO)2240945401(UnM)9928743300971(UnM)99896382(EXLCZ)99433000000031462719980916d1694 uy |engurbn||||a|bb|The compleat cook: or, the whole art of cookery[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, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and WestminsterLondon printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate1694[4], 450, [22] p. Includes index.Reproduction of original in the Henry E. Huntington Library.eebo-0113Cookery, EnglishEarly works to 1800Cookery, FrenchEarly works to 1800RecipesEarly works to 1800Cookery, EnglishCookery, FrenchRecipesCu-RivESCu-RivESUk-ESWaOLNBOOK996395773603316The compleat cook: or, the whole art of cookery2346614UNISA