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The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready ways 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 terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a-la-mode curiosities. The fourth edition, with large additions throughout the whole work: besides two hundred figures of several forms for all manner of bak'd 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
| The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready ways 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 terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a-la-mode curiosities. The fourth edition, with large additions throughout the whole work: besides two hundred figures of several forms for all manner of bak'd 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 |
| Autore | May Robert <b. 1588.> |
| Pubbl/distr/stampa | London, : printed for Obadiah Blagrave at the Bear in St. Pauls Church-Yard, near the little north-door, 1678 |
| Descrizione fisica | [32], 461, [11] p., [4] folded plates : ill., port. (woodcuts, metal cut) |
| Soggetto topico | Cookery, English |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996393471703316 |
May Robert <b. 1588.>
|
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| London, : printed for Obadiah Blagrave at the Bear in St. Pauls Church-Yard, near the little north-door, 1678 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein 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 third 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
| The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein 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 third 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 |
| Autore | May Robert <b. 1588.> |
| Pubbl/distr/stampa | London, : printed by J Winter, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange, 1671 |
| Descrizione fisica | [32], 461, [19] p., [2] fold. leaves : ill., port |
| Soggetto topico | Cookery - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390104303316 |
|
May Robert <b. 1588.>
|
||
| London, : printed by J Winter, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange, 1671 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein the whole art is revealed in a more easie and perfect method, than 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 third 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
| The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein the whole art is revealed in a more easie and perfect method, than 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 third 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 |
| Autore | May Robert <b. 1588.> |
| Pubbl/distr/stampa | London, : printed for N. Brooke, and are to be sold by Tho. Archer at his shop under the Dyal of St. Dunstans Church in Fleet Street, 1671 |
| Descrizione fisica | [32], 461, [19] p. : ill., port |
| Soggetto topico | Cookery - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996394697603316 |
|
May Robert <b. 1588.>
|
||
| London, : printed for N. Brooke, and are to be sold by Tho. Archer at his shop under the Dyal of St. Dunstans Church in Fleet Street, 1671 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The accomplisht cook, or The art and mystery of cookery [[electronic resource]] : Wherein 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
| The accomplisht cook, or The art and mystery of cookery [[electronic resource]] : Wherein 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 |
| Autore | May Robert <b. 1588.> |
| Pubbl/distr/stampa | London, : printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange, 1665 |
| Descrizione fisica | [32], 461, [31] p., [2] fold. leaves : ill., port |
| Soggetto topico | Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390010303316 |
|
May Robert <b. 1588.>
|
||
| London, : printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange, 1665 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour
| The accomplisht cook, or The art and mystery of cookery [[electronic resource] ] : Wherein 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour |
| Autore | May Robert <b. 1588.> |
| Pubbl/distr/stampa | London, : Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill, 1660 |
| Descrizione fisica | [32], 80, I-XVI, 81-447, [17] p. : ill., port |
| Soggetto topico | Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390769403316 |
|
May Robert <b. 1588.>
|
||
| London, : Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill, 1660 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The accomplisht cook, or, The art and mystery of cookery [[electronic resource] ] : wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language ... / / approved by ... Robert May .
| The accomplisht cook, or, The art and mystery of cookery [[electronic resource] ] : wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language ... / / approved by ... Robert May . |
| Autore | May Robert <b. 1588.> |
| Edizione | [The fourth edition,] |
| Pubbl/distr/stampa | London, : Printed for Robert Hartford ..., 1678 |
| Descrizione fisica | [31], 461, [10] p. : ill., port |
| Soggetto topico | Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996395176503316 |
|
May Robert <b. 1588.>
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| London, : Printed for Robert Hartford ..., 1678 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The accomplisht cook, or, The art and mystery of cookery [[electronic resource] ] : wherein the whole art is revealed in a more easie and perfect method than hath been publisht in any language ... / / approved by the fifty years experience and industry of Robert May in his attendance on several persons of honour
| The accomplisht cook, or, The art and mystery of cookery [[electronic resource] ] : wherein the whole art is revealed in a more easie and perfect method than hath been publisht in any language ... / / approved by the fifty years experience and industry of Robert May in his attendance on several persons of honour |
| Autore | May Robert <b. 1588.> |
| Pubbl/distr/stampa | London, : Printed by R.W. for Nath. Brooke ..., 1660 |
| Descrizione fisica | [30], 447, [18] p. : ill., port |
| Soggetto topico | Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996385026103316 |
|
May Robert <b. 1588.>
|
||
| London, : Printed by R.W. for Nath. Brooke ..., 1660 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||