LEADER 02341nam 2200385 n 450 001 996394697603316 005 20200824120547.0 035 $a(CKB)3810000000009630 035 $a(EEBO)2240865893 035 $a(UnM)99829407e 035 $a(UnM)99829407 035 $a(EXLCZ)993810000000009630 100 $a19950606d1671 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, than 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 third 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 $cprinted for N. Brooke, and are to be sold by Tho. Archer at his shop under the Dyal of St. Dunstans Church in Fleet Street$d1671 215 $a[32], 461, [19] p. $cill., port 300 $aWith an index and four final advertisement leaves. 300 $aFrontis = port. 300 $aCaption on p. 1 reads: The accomplist cook, or, The whole art and mystery of cookery, fitted for all degrees and qualities. 300 $aRunning title reads: The accomplished cook: or, The whole art and mystery of cookery. 300 $aReproduction of the original in the British Library. 330 $aeebo-0018 606 $aCookery$zEngland$vEarly works to 1800 615 0$aCookery 700 $aMay$b Robert$fb. 1588.$01006861 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996394697603316 996 $aThe accomplisht cook, or The art and mystery of cookery$92318116 997 $aUNISA