LEADER 02195nam  2200385 n 450 
001 996390010303316
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035   $a(UnM)99826358
035   $a(EXLCZ)994940000000098914
100   $a19941209d1665      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 04$aThe accomplisht cook, or The art and mystery of cookery$b[electronic resource]$eWherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour
210   $aLondon $cprinted by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange$d1665
215   $a[32], 461, [31] p., [2] fold. leaves $cill., port
300   $aWith folded leaf bound between pages 224 and 225, and between pages 240 and 241.
300   $aWith ten final advertisement leaves.
300   $aIncludes index.
300   $aReproduction of the original in the Bodleian Library.
330   $aeebo-0014
606   $aCookery, English$vEarly works to 1800
615  0$aCookery, English
700   $aMay$b Robert$fb. 1588.$01006861
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bUk-ES
801  2$bCStRLIN
801  2$bWaOLN
906   $aBOOK
912   $a996390010303316
996   $aThe accomplisht cook, or The art and mystery of cookery$92318116
997   $aUNISA