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035   $a(EEBO)2240872040
035   $a(OCoLC)ocn489263207e
035   $a(OCoLC)489263207
035   $a(EXLCZ)993810000000016352
100   $a20091216d1686      uy             0
101 0 $aeng
135   $aurbn||||a|bb|
200 14$aThe perfect cook$b[electronic resource] $ebeing the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English.  As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour.  To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English.  The like never extant. /$fBy Mounsieur Marnette
210   $aLondon $cPrinted for Obadiah Blagrave at the Black Bear and Star in St. Pauls Church-yard, over against the Little North Door$d1686
215   $a[12], 213, [3] p. $cill
300   $aEach part preceded by half-titles: The French pastry cook; The perfect English cook.
300   $aPublisher's advertisements [3] p. at end.
300   $aImperfect: stained, with loss of text.
300   $aReproduction of original in: New York Public Library.
330   $aeebo-0103
606   $aCookery, French$vEarly works to 1800
606   $aCookery, English$vEarly works to 1800
606   $aPastry$vEarly works to 1800
615  0$aCookery, French
615  0$aCookery, English
615  0$aPastry
700   $aMarnette?$cMounsieur,$f17th cent.$01017287
801  0$bUMI
801  1$bUMI
906   $aBOOK
912   $a996395563003316
996   $aThe perfect cook$92385310
997   $aUNISA