The compleat cook: or, the whole art of cookery [[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, 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
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The compleat cook: or, the whole art of cookery [[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, 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
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| Pubblicazione: | London, : printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate, 1694 |
| Descrizione fisica: | [4], 450, [22] p. |
| Soggetto topico: | Cookery, English |
| Cookery, French | |
| Recipes | |
| Note generali: | Includes index. |
| Reproduction of original in the Henry E. Huntington Library. | |
| Sommario/riassunto: | eebo-0113 |
| Titolo autorizzato: | The compleat cook: or, the whole art of cookery |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 996395773603316 |
| Lo trovi qui: | Univ. di Salerno |
| Opac: | Controlla la disponibilità qui |