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Autore: | Rabisha William |
Titolo: | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathy of all varieties in natural compounds in that mystery [[electronic resource] ] : Wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets. Whereunto is annexed a second part of rare receipts of cookery, with certain useful traditions. With a book of preserving, conserving and candying, after the most exquisite and newest manner, delectable for ladies and gentlewomen. / / By William Rabisha |
Pubblicazione: | London, : Printed for E.C. and are to be sold by Francis Smith, at the Elephant and Castle near the Royal Exchange in Cornhil, 1675 |
Edizione: | The second edition. |
Descrizione fisica: | [32], 13-19, 1-288, [7] p |
Soggetto topico: | Cookery |
Note generali: | Advertisement: p. [7] at end. |
Reproduction of the original in the British Library. | |
Nota di contenuto: | The whole body of cookery dissected -- Rare receipts in cookery -- Very rare and most choice receipts for all manner of preserving, conserving, candying -- Certain old useful traditions of carving and sewing -- A great feast made by George Nevil Chancellor of England and Arch-Bishop of York, in the days of Edward the Fourth, 1468. |
Sommario/riassunto: | eebo-0018 |
Titolo autorizzato: | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathy of all varieties in natural compounds in that mystery |
Formato: | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 996390917303316 |
Lo trovi qui: | Univ. di Salerno |
Opac: | Controlla la disponibilità qui |