LEADER 01267cam2 22002893 450 001 SOB0000002443 005 20220125104908.0 010 $a3511072530 100 $a20010222d1986 |||||ita|0103 ba 101 $ager 102 $aDE 200 1 $a<<3: >>Allgemeine Quellen der Literargeschichte, Universitaten, Rechtsquellen der Glossatoren, Glossatoren als Lehrer und Schriftsteller, Bucherwesen$fFriedrich Karl von Savigny 205 $a5., unveränderte Ausgabe 210 $aAalen$cScientia$d1986 215 $aXVI, 760 p.$d19 cm. 300 $aRipr. della 2. ed.: Heidelberg : Mohr, 1834 461 1$1001SOBE00069486$12000 $aGeschichte des romischen Rechts im Mittelalter / Friedrich Karl von Savigny 700 1$aSavigny$b, Friedrich Karl von$3AF00008333$4070$0153320 801 0$aIT$bUNISOB$c20220125$gRICA 850 $aUNISOB 852 $aUNISOB$j340.1$m70223 912 $aSOB0000002443 940 $aM 102 Monografia moderna SBN 941 $aM 957 $a340.1$b000827$i-3$gSI$d70223$rACQUISTO$1rovito$2UNISOB$3UNISOB$420220125104743.0$520220125104811.0$6rovito 996 $aAllgemeine Quellen der Literargeschichte, Universitaten, Rechtsquellen der Glossatoren, Glossatoren als Lehrer und Schriftsteller, Bucherwesen$92572634 997 $aUNISOB LEADER 02195nam 2200385 n 450 001 996390010303316 005 20200824121630.0 035 $a(CKB)4940000000098914 035 $a(EEBO)2240915049 035 $a(UnM)99826358e 035 $a(UnM)99826358 035 $a(EXLCZ)994940000000098914 100 $a19941209d1665 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, then 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 second 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 $cprinted by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange$d1665 215 $a[32], 461, [31] p., [2] fold. leaves $cill., port 300 $aWith folded leaf bound between pages 224 and 225, and between pages 240 and 241. 300 $aWith ten final advertisement leaves. 300 $aIncludes index. 300 $aReproduction of the original in the Bodleian Library. 330 $aeebo-0014 606 $aCookery, English$vEarly works to 1800 615 0$aCookery, English 700 $aMay$b Robert$fb. 1588.$01006861 801 0$bCu-RivES 801 1$bCu-RivES 801 2$bUk-ES 801 2$bCStRLIN 801 2$bWaOLN 906 $aBOOK 912 $a996390010303316 996 $aThe accomplisht cook, or The art and mystery of cookery$92318116 997 $aUNISA