LEADER 02169nam  2200361Ia 450 
001 996393471703316
005 20200824121642.0
035   $a(CKB)4940000000115715
035   $a(EEBO)2240858552
035   $a(UnM)99899980e
035   $a(UnM)99899980
035   $a(EXLCZ)994940000000115715
100   $a19930311d1678      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 14$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, than hath been publisht in any language. Expert and ready ways 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 terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a-la-mode curiosities. The fourth edition, with large additions throughout the whole work: besides two hundred figures of several forms for all manner of bak'd 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 $cprinted for Obadiah Blagrave at the Bear in St. Pauls Church-Yard, near the little north-door$d1678
215   $a[32], 461, [11] p., [4] folded plates $cill., port. (woodcuts, metal cut)
300   $aA variant of the edition with "printed for Robert Hartford" in imprint.
300   $aReproduction of original in the Wellcome Institute for the History of Medicine, London.
330   $aeebo-0186
606   $aCookery, English$vEarly works to 1800
615  0$aCookery, English
700   $aMay$b Robert$fb. 1588.$01006861
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bCStRLIN
801  2$bCu-RivES
801  2$bWaOLN
906   $aBOOK
912   $a996393471703316
996   $aThe accomplisht cook, or The art and mystery of cookery$92318116
997   $aUNISA