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035   $a(OCoLC)12618140
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100   $a19850930d1659      uy             |
101 0 $aeng
135   $aurbn#|||a|bb|
200 14$aThe compleat cook$b[electronic resource] $eexpertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry
210   $aLondon $cPrinted for Nath. Brooke ...$d1659
215   $a123, [7] p
300   $aAscribed to W.M. by Wing.
300   $aReproduction of original in Cambridge University Library.
330   $aeebo-0021
606   $aCookery$vEarly works to 1800
615  0$aCookery
700   $aW. M$0805909
801  0$bEAA
801  1$bEAA
801  2$bm/c
801  2$bWaOLN
906   $aBOOK
912   $a996386233503316
996   $aThe compleat cook$92319950
997   $aUNISA