LEADER 02077nam  2200397 n 450 
001 996392555603316
005 20200824121833.0
035   $a(CKB)4940000000111198
035   $a(EEBO)2240964975
035   $a(UnM)99868314e
035   $a(UnM)99868314
035   $a(EXLCZ)994940000000111198
100   $a19940616d1656      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe perfect cook$b[electronic resource] $ebeing the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. /$fBy Mounsieur Marnette?
210   $a[London] $cPrinted at London for Nath. Brooks at the Angel in Cornhil.$d1656
215   $a[22], 312, 34, [14] p
300   $aA translation of: Mounsieur Marnett?e.  Patissier franc?ois.
300   $aWith an engraved frontispiece representing the interior of a kitchen.
300   $a"The perfect English cooke" has caption title and separate register and pagination.
300   $aWith seven final advertisement leaves.
300   $aAnnotation on Thomason copy: "9ber [i.e. November] 8th".
300   $aReproduction of the original in the British Library.
330   $aeebo-0018
606   $aCookery$vEarly works to 1800
615  0$aCookery
700   $aMarnette?$cMounsieur,$f17th cent.$01017287
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bCStRLIN
801  2$bWaOLN
906   $aBOOK
912   $a996392555603316
996   $aThe perfect cook$92385310
997   $aUNISA