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The art of making devises [[electronic resource] ] : treating of hieroglyphicks, symboles, emblemes, ænigma's, sentences, parables, reverses of medalls, armes, blazons, cimiers, cyphres and rebus. First written in French by Henry Estienne, Lord of Fossez, interpreter to the French King for the Latine and Greek tongues: and translated into English by Tho: Blount of the Inner Temple, Gent
| The art of making devises [[electronic resource] ] : treating of hieroglyphicks, symboles, emblemes, ænigma's, sentences, parables, reverses of medalls, armes, blazons, cimiers, cyphres and rebus. First written in French by Henry Estienne, Lord of Fossez, interpreter to the French King for the Latine and Greek tongues: and translated into English by Tho: Blount of the Inner Temple, Gent |
| Autore | Estienne Henry, sieur des Fossez |
| Pubbl/distr/stampa | London, : printed by W.E. and J.G. and are to be sold by Richard Royston, at the Angel in Ivie-lane, 1646 |
| Descrizione fisica | [16], 68 p., [10] leaves of plates |
| Altri autori (Persone) | BlountThomas <1618-1679.> |
| Soggetto topico |
Devices (Heraldry)
Emblem books, English |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996394709003316 |
Estienne Henry, sieur des Fossez
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| London, : printed by W.E. and J.G. and are to be sold by Richard Royston, at the Angel in Ivie-lane, 1646 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey
| The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey |
| Autore | W. M |
| Pubbl/distr/stampa | London, : Printed for J.G. for Nath. Brook at the Angel in Cornhill, 1663 |
| Descrizione fisica | 121, [23] p |
| Soggetto topico | Cookery |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996387634903316 |
|
W. M
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| London, : Printed for J.G. for Nath. Brook at the Angel in Cornhill, 1663 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey
| The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey |
| Autore | W. M |
| Pubbl/distr/stampa | London, : Printed for J.G. for Nath. Brook, 1663 |
| Descrizione fisica | 121, [23] p |
| Soggetto topico | Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996397265103316 |
|
W. M
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||
| London, : Printed for J.G. for Nath. Brook, 1663 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry |
| Autore | W. M |
| Pubbl/distr/stampa | London, : Printed for Nath. Brooke ..., 1659 |
| Descrizione fisica | 123, [7] p |
| Soggetto topico | Cookery |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996386233503316 |
|
W. M
|
||
| London, : Printed for Nath. Brooke ..., 1659 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry |
| Pubbl/distr/stampa | London, : printed by E. Tyler, and R. Holt, for Nath. Brooke, at the Angel in Corn-Hill, near the Royal Exchange, 1671 |
| Descrizione fisica | 123, [7] p |
| Soggetto topico |
Cookery
Recipes |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996397145503316 |
| London, : printed by E. Tyler, and R. Holt, for Nath. Brooke, at the Angel in Corn-Hill, near the Royal Exchange, 1671 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry |
| Pubbl/distr/stampa | London, : printed by J. Winter, for Nath. Brooke, at the Angel in Gresham-College, 1668 |
| Descrizione fisica | 123, [7] p |
| Soggetto topico |
Recipes
Cookery, English Cookery, Italian Cookery, Spanish |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996397685703316 |
| London, : printed by J. Winter, for Nath. Brooke, at the Angel in Gresham-College, 1668 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry |
| Pubbl/distr/stampa | London, : printed for Nath. Brooke, at the Angel in Cornhill, 1662 |
| Descrizione fisica | 123, [21] p |
| Soggetto topico |
Recipes
Cookery, English Cookery, Italian Cookery, Spanish |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996397685403316 |
| London, : printed for Nath. Brooke, at the Angel in Cornhill, 1662 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry |
| Pubbl/distr/stampa | London, : printed by E.B. for Nath. Brook at the Angel in Cornhill, 1658 |
| Descrizione fisica | 123, [7] p |
| Soggetto topico |
Recipes
Cookery - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996397313403316 |
| London, : printed by E.B. for Nath. Brook at the Angel in Cornhill, 1658 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry |
| Pubbl/distr/stampa | London, : printed by T.C. for Nath. Brook, at the Angel in Cornhill, 1656 |
| Descrizione fisica | 123, [9] p |
| Soggetto topico |
Recipes
Cookery, English Cookery, Italian Cookery, Spanish |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996397685203316 |
| London, : printed by T.C. for Nath. Brook, at the Angel in Cornhill, 1656 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The compleat cook [[electronic resource] ] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry
| The compleat cook [[electronic resource] ] : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry |
| Pubbl/distr/stampa | London, : printed by T.C. for Nath. Brook, at the Angel in Cornhill, 1656 |
| Descrizione fisica | 123, [7] p |
| Soggetto topico |
Recipes
Cookery, English Cookery, Italian Cookery, Spanish |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996384037603316 |
| London, : printed by T.C. for Nath. Brook, at the Angel in Cornhill, 1656 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
