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
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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
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| Pubblicazione: | 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 | |
| Note generali: | With half-title, index, and 4 final advertisement leaves. |
| Includes recipes for Lent and menus for the four seasons. | |
| Reproduction of the original in the Bodleian Library, Oxford. | |
| Sommario/riassunto: | eebo-0014 |
| Titolo autorizzato: | The English and French cook |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 996390737303316 |
| Lo trovi qui: | Univ. di Salerno |
| Opac: | Controlla la disponibilità qui |