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Titolo: | 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 |
Opac: | Controlla la disponibilità qui |