LEADER 01662nam  2200385Ia 450 
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035   $a(CKB)4330000000314627
035   $a(EEBO)2240945401
035   $a(UnM)9928743300971
035   $a(UnM)99896382
035   $a(EXLCZ)994330000000314627
100   $a19980916d1694      uy             |
101 0 $aeng
135   $aurbn||||a|bb|
200 04$aThe compleat cook: or, the whole art of cookery$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, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 $cprinted, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate$d1694
215   $a[4], 450, [22] p. 
300   $aIncludes index.
300   $aReproduction of original in the Henry E. Huntington Library.
330   $aeebo-0113
606   $aCookery, English$vEarly works to 1800
606   $aCookery, French$vEarly works to 1800
606   $aRecipes$vEarly works to 1800
615  0$aCookery, English
615  0$aCookery, French
615  0$aRecipes
801  0$bCu-RivES
801  1$bCu-RivES
801  2$bUk-ES
801  2$bWaOLN
906   $aBOOK
912   $a996395773603316
996   $aThe compleat cook: or, the whole art of cookery$92346614
997   $aUNISA