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.>
• Pubblicazione: 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
• Note generali: A variant of the edition with "printed for Robert Hartford" in imprint.; Reproduction of original in the Wellcome Institute for the History of Medicine, London.
• Sommario/riassunto: eebo-0186
• Titolo autorizzato: The accomplisht cook, or The art and mystery of cookery
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996393471703316
• Lo trovi qui: Univ. di Salerno