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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
| 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 |
| Pubbl/distr/stampa | 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 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996395773603316 |
| London, : printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate, 1694 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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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
| 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 |
| Pubbl/distr/stampa | 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 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996393884603316 |
The 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, fryed, 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. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster
| The 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, fryed, 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. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| Pubbl/distr/stampa | London, : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674 |
| Descrizione fisica | [6], 450, [22] p |
| Soggetto topico |
Cookery - England
Menus Cookery, French Cookery, English |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390737303316 |
| London, : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The French cook [[electronic resource]] : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G
| The French cook [[electronic resource]] : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G |
| Autore | La Varenne François Pierre de <1618-1678.> |
| Pubbl/distr/stampa | London, : printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673 |
| Descrizione fisica | [40], 294, [2] p |
| Altri autori (Persone) | I. D. G |
| Soggetto topico |
Cookery
Cookery, French |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996390025203316 |
La Varenne François Pierre de <1618-1678.>
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| London, : printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The French cook [[electronic resource] ] : prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France / / written in French by Monsieur De La Varenne ; and now Englished by I.D.G
| The French cook [[electronic resource] ] : prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France / / written in French by Monsieur De La Varenne ; and now Englished by I.D.G |
| Autore | La Varenne François Pierre de <1618-1678.> |
| Edizione | [The second edition carefully examined and compared with the originall and purged throughout from many mistakes and defects, and supplyed in diverse things left out in the former impression] |
| Pubbl/distr/stampa | London, : Printed for Charles Adams, 1654 |
| Descrizione fisica | [22], 297 [i.e. 287] p |
| Altri autori (Persone) | I. D. G |
| Soggetto topico |
Cookery, French
Cookery |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996389236503316 |
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La Varenne François Pierre de <1618-1678.>
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| London, : Printed for Charles Adams, 1654 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The French cook [[electronic resource] ] : Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G
| The French cook [[electronic resource] ] : Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G |
| Autore | La Varenne François Pierre de <1618-1678.> |
| Pubbl/distr/stampa | London, : Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet., 1653 |
| Descrizione fisica | [29], 4-276 p. : ill |
| Altri autori (Persone) | I. D. G |
| Soggetto topico |
Cookery
Cookery, French |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996391263103316 |
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La Varenne François Pierre de <1618-1678.>
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| London, : Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet., 1653 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The French cook [[electronic resource] ] : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables / / written in French by Monsieur De La Varenne ... ; and now Englished by I.D.G
| The French cook [[electronic resource] ] : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables / / written in French by Monsieur De La Varenne ... ; and now Englished by I.D.G |
| Autore | La Varenne François Pierre de <1618-1678.> |
| Pubbl/distr/stampa | London, : Printed for Charls Adams, and are to be sold at his shop ..., 1653 |
| Descrizione fisica | [25], 276 p |
| Altri autori (Persone) | I. D. G |
| Soggetto topico |
Cookery
Cookery, French |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996385791603316 |
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La Varenne François Pierre de <1618-1678.>
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| London, : Printed for Charls Adams, and are to be sold at his shop ..., 1653 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The perfect cook [[electronic resource] ] : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant. / / By Mounsieur Marnette
| The perfect cook [[electronic resource] ] : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant. / / By Mounsieur Marnette |
| Autore | Marnettè, Mounsieur, <17th cent.> |
| Pubbl/distr/stampa | London, : Printed for Obadiah Blagrave at the Black Bear and Star in St. Pauls Church-yard, over against the Little North Door, 1686 |
| Descrizione fisica | [12], 213, [3] p. : ill |
| Soggetto topico |
Cookery, French
Cookery, English Pastry |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996395563003316 |
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Marnettè, Mounsieur, <17th cent.>
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| London, : Printed for Obadiah Blagrave at the Black Bear and Star in St. Pauls Church-yard, over against the Little North Door, 1686 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The Queens closet opened [[electronic resource] ] : Comprehending several hundreds of experienced receipts, and incomparable secrets in physick, chyrurgery, preserving, candying, cooking, &c. which were presented to the Queen, by the most eminent doctors in physick, chyrurgions, oculists and divers persons of honour, whose names are all fixed to their receipts, many whereof were had in esteem, when she pleased to descend to private recreations. Containing I. The Queens physical cabbinet, or excellent receipts in physick, chyrurgery, &c. II. The Queens delight,; or the art of preserving, conserving, candying; as also, a right knowledge of making perfumes and distilling the most excellent waters. III. The compleat cook; or, directions for dressing all sorts of flesh, fowl and fish, ordering of sauces, and making of pastry, according to the English, French, Spanish and Italian mode
| The Queens closet opened [[electronic resource] ] : Comprehending several hundreds of experienced receipts, and incomparable secrets in physick, chyrurgery, preserving, candying, cooking, &c. which were presented to the Queen, by the most eminent doctors in physick, chyrurgions, oculists and divers persons of honour, whose names are all fixed to their receipts, many whereof were had in esteem, when she pleased to descend to private recreations. Containing I. The Queens physical cabbinet, or excellent receipts in physick, chyrurgery, &c. II. The Queens delight,; or the art of preserving, conserving, candying; as also, a right knowledge of making perfumes and distilling the most excellent waters. III. The compleat cook; or, directions for dressing all sorts of flesh, fowl and fish, ordering of sauces, and making of pastry, according to the English, French, Spanish and Italian mode |
| Edizione | [The last edition corrected and enlarged with many new and late additions.] |
| Pubbl/distr/stampa | London, : printed for Benjamin Crayle at the Lamb in Fleet-street, next White-Fryers Gate, 1684 |
| Descrizione fisica | [12], 190, [10], 106, [4], 123, [7] p |
| Altri autori (Persone) | W. M |
| Soggetto topico |
Recipes
Cookery, English Cookery, French Cookery, Italian Cookery, Spanish Canning and preserving Medicine, Popular Drugs - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996393889303316 |
| London, : printed for Benjamin Crayle at the Lamb in Fleet-street, next White-Fryers Gate, 1684 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Soggetto topico
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Cookery, French
(9)
- Cookery, English (5)
- Cookery (4)
- Cookery - England (2)
- Menus (2)