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The accomplish'd ladies delight in preserving, physick, beautifying and cookery [[electronic resource] ] : Containing, I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or, Excellent receipts in physick and chirurgery, together with some rare beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. the compleat cooks guide, or, Directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them
| The accomplish'd ladies delight in preserving, physick, beautifying and cookery [[electronic resource] ] : Containing, I. The art of preserving, and candying fruits and flowers, and the making of all sorts of conserves, syrups, and jellies. II. The physical cabinet, or, Excellent receipts in physick and chirurgery, together with some rare beautifying waters, to adorn and add loveliness to the face and body: and also some new and excellent secrets and experiments in the art of angling. III. the compleat cooks guide, or, Directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode, with all sauces and sallets; and the making pyes, pasties, tarts, and custards, with the forms and shapes of many of them |
| Autore | Woolley Hannah <fl. 1670.> |
| Edizione | [The third edition enlarged.] |
| Pubbl/distr/stampa | London, : Printed for Benjamin Harris, at the Stationers Arms and Anchor, in the Piazza at the Royal Exchange, in Cornhil, 1683 |
| Descrizione fisica | [4], 167 p., [2] leaves of plates : ill., port |
| Altri autori (Persone) | T. P |
| Soggetto topico |
Beauty, Personal - England
Cosmetics - England Recipes - England Home economics - England Cookery - England |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996395175403316 |
Woolley Hannah <fl. 1670.>
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| London, : Printed for Benjamin Harris, at the Stationers Arms and Anchor, in the Piazza at the Royal Exchange, in Cornhil, 1683 | ||
| 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 |
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May Robert <b. 1588.>
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| 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 |
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May Robert <b. 1588.>
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| 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 ladys delight in preserving, physick and cookery [[electronic resource]]
| The accomplisht ladys delight in preserving, physick and cookery [[electronic resource]] |
| Autore | Woolley Hannah <fl. 1670.> |
| Pubbl/distr/stampa | [London?, : For B. Harris, 1675] |
| Descrizione fisica | [4], 176, [8] p. : diagrams |
| Altri autori (Persone) | HarrisThomas |
| Soggetto topico |
Cookery
Cookery - England Gardening Gardening - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996384267103316 |
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Woolley Hannah <fl. 1670.>
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| [London?, : For B. Harris, 1675] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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A book of cookrye [[electronic resource] ] : Very necessary for all such as delight therin. Gathered by A.W
| A book of cookrye [[electronic resource] ] : Very necessary for all such as delight therin. Gathered by A.W |
| Autore | A. W |
| Edizione | [And now newlye enlarged with the seruing in of the table. With the proper sauces to each of them conuenient.] |
| Pubbl/distr/stampa | At London, : Printed by Edward Allde, 1591 |
| Descrizione fisica | [1], 39 leaves |
| Soggetto topico |
Cookery
Cookery - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996384034703316 |
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A. W
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| At London, : Printed by Edward Allde, 1591 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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A book of cookrye [[electronic resource] ] : very necessary for all such as delight therein. / / Gathered by A.W.
| A book of cookrye [[electronic resource] ] : very necessary for all such as delight therein. / / Gathered by A.W. |
| Autore | A. W |
| Edizione | [And now newlye enlarged with the seruing in of the table. With the proper sauces to each of them conuenient..] |
| Pubbl/distr/stampa | Imprinted At London, : by Edward Allde., 1587 |
| Descrizione fisica | 30 [i.e. 32]+ leaves |
| Soggetto topico | Cookery - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996395052503316 |
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A. W
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| Imprinted At London, : by Edward Allde., 1587 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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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 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 | ||
| ||
The gentlewomans cabinet unlocked [[electronic resource] ] : wherein is contained many excellent receipts for neat dressing of divers sorts of meats, both flesh and fish, with their proper sauces. Also directions for the best way of making pancakes, fritters, tansies, puddings, custards, cheesecakes ; and such like fine knacks, and other delicate dishes, which are most frequently used in gentlemens houses
| The gentlewomans cabinet unlocked [[electronic resource] ] : wherein is contained many excellent receipts for neat dressing of divers sorts of meats, both flesh and fish, with their proper sauces. Also directions for the best way of making pancakes, fritters, tansies, puddings, custards, cheesecakes ; and such like fine knacks, and other delicate dishes, which are most frequently used in gentlemens houses |
| Edizione | [The 7th impression /] |
| Pubbl/distr/stampa | London, : Printed by E.C. and are to be sold by John Williamson at the Bible and Sun on London-bridge, 1675 |
| Descrizione fisica | 25 p |
| Soggetto topico | Cookery - England |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996389559203316 |
| London, : Printed by E.C. and are to be sold by John Williamson at the Bible and Sun on London-bridge, 1675 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Soggetto topico
-
Cookery - England
(21)
- Home economics (6)
- Canning and preserving (4)
- Cookery (3)
- Family medicine (3)