LEADER 01771nam  2200421 n 450 
001 996390737303316
005 20200818224042.0
035   $a(CKB)4940000000099920
035   $a(EEBO)2248499500
035   $a(UnM)99830841e
035   $a(UnM)99830841
035   $a(EXLCZ)994940000000099920
100   $a19950913d1674      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe English and French cook$b[electronic resource] $edescribing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with 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 Westminster
210   $aLondon $cprinted for Simon Miller at the Star, at the west-end of St. Pauls$d1674
215   $a[6], 450, [22] p
300   $aWith half-title, index, and 4 final advertisement leaves.
300   $aIncludes recipes for Lent and menus for the four seasons.
300   $aReproduction of the original in the Bodleian Library, Oxford.
330   $aeebo-0014
606   $aCookery$zEngland$vEarly works to 1800
606   $aMenus$vEarly works to 1800
606   $aCookery, French$vEarly works to 1800
606   $aCookery, English$vEarly works to 1800
615  0$aCookery
615  0$aMenus
615  0$aCookery, French
615  0$aCookery, English
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bCStRLIN
801  2$bWaOLN
906   $aBOOK
912   $a996390737303316
996   $aThe English and French cook$92365582
997   $aUNISA