The compleat English and French cook [[electronic resource] ] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France

• Pubblicazione: London, : printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c., 1690
• Descrizione fisica: [4], 450, [22] p
• Soggetto topico: Cookery - England; Menus; Cookery, French; Cookery, English
• Note generali: A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled.; With index, and 4 final advertisement leaves.; Includes recipes for Lent and menus for the four seasons.; Reproduction of original in the Folger Shakespeare Library.
• Sommario/riassunto: eebo-0055
• Titolo autorizzato: The compleat English and French cook
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996393884603316
• Lo trovi qui: Univ. di Salerno