A nevv booke of cookerie: VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Printed [by T. Snodham] for Iohn Browne, and are to be sould at his shop in Dunstanes church-yard
1617
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Another edition, signed in full, of STC 18299, published in 1615. - Printer's name from STC. - Reproduction of the original in the Bodleian Library. - STC (2nd ed.), 18300. - Slight print show-through |
| Beschreibung: | Online-Ressource |
Internformat
MARC
| LEADER | 00000nmm a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV022669956 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 070831s1617 |||| o||u| ||||||eng d | ||
| 035 | |a (OCoLC)216466773 | ||
| 035 | |a (DE-599)BVBBV022669956 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-384 |a DE-473 |a DE-703 |a DE-824 |a DE-29 |a DE-19 |a DE-355 |a DE-155 |a DE-70 | ||
| 100 | 1 | |a Murrell, John |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a A nevv booke of cookerie |b VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| 246 | 1 | 3 | |a New booke of cookerie |
| 264 | 1 | |a London |b Printed [by T. Snodham] for Iohn Browne, and are to be sould at his shop in Dunstanes church-yard |c 1617 | |
| 300 | |a Online-Ressource | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Another edition, signed in full, of STC 18299, published in 1615. - Printer's name from STC. - Reproduction of the original in the Bodleian Library. - STC (2nd ed.), 18300. - Slight print show-through | ||
| 533 | |a Online-Ausgabe |b Ann Arbor, Mich |c UMI |d 1999- |f Early English books online |n Sonstige Standardnummer des Gesamttitels: 20723581 |n Digital version of: (Early English books, 1475-1640 ; 1249:14) |7 s1999 | ||
| 650 | 4 | |a aCookery vEarly works to 1800 | |
| 650 | 4 | |a aCookery, English vEarly works to 1800 | |
| 650 | 4 | |a Cookery |v Early works to 1800 | |
| 650 | 4 | |a Cookery, English |v Early works to 1800 | |
| 776 | 0 | 8 | |i Reproduktion von |a Murrell, John |t A nevv booke of cookerie |d 1617 |
| 856 | 4 | 0 | |u https://search.proquest.com/docview/2269046490 |3 Volltext |
| 912 | |a ZDB-1-EEB | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-015875815 | ||
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l BSB01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l LCO01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l SBR01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UBA01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UBG01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UBM01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UBR01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UBT01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UEI01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2269046490 |l UER01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804136857941835776 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Murrell, John |
| author_facet | Murrell, John |
| author_role | aut |
| author_sort | Murrell, John |
| author_variant | j m jm |
| building | Verbundindex |
| bvnumber | BV022669956 |
| collection | ZDB-1-EEB |
| ctrlnum | (OCoLC)216466773 (DE-599)BVBBV022669956 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03178nmm a2200481 c 4500</leader><controlfield tag="001">BV022669956</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">070831s1617 |||| o||u| ||||||eng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)216466773</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV022669956</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-384</subfield><subfield code="a">DE-473</subfield><subfield code="a">DE-703</subfield><subfield code="a">DE-824</subfield><subfield code="a">DE-29</subfield><subfield code="a">DE-19</subfield><subfield code="a">DE-355</subfield><subfield code="a">DE-155</subfield><subfield code="a">DE-70</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Murrell, John</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">A nevv booke of cookerie</subfield><subfield code="b">VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">New booke of cookerie</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London</subfield><subfield code="b">Printed [by T. Snodham] for Iohn Browne, and are to be sould at his shop in Dunstanes church-yard</subfield><subfield code="c">1617</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Another edition, signed in full, of STC 18299, published in 1615. - Printer's name from STC. - Reproduction of the original in the Bodleian Library. - STC (2nd ed.), 18300. - Slight print show-through</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="a">Online-Ausgabe</subfield><subfield code="b">Ann Arbor, Mich</subfield><subfield code="c">UMI</subfield><subfield code="d">1999-</subfield><subfield code="f">Early English books online</subfield><subfield code="n">Sonstige Standardnummer des Gesamttitels: 20723581</subfield><subfield code="n">Digital version of: (Early English books, 1475-1640 ; 1249:14)</subfield><subfield code="7">s1999</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">aCookery vEarly works to 1800</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">aCookery, English vEarly works to 1800</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookery</subfield><subfield code="v">Early works to 1800</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cookery, English</subfield><subfield code="v">Early works to 1800</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Reproduktion von</subfield><subfield code="a">Murrell, John</subfield><subfield code="t">A nevv booke of cookerie</subfield><subfield code="d">1617</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-EEB</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-015875815</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">BSB01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">LCO01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">SBR01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UBA01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UBM01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UBR01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UBT01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UEI01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2269046490</subfield><subfield code="l">UER01</subfield><subfield code="p">ZDB-1-EEB</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV022669956 |
| illustrated | Not Illustrated |
| index_date | 2024-07-02T18:25:31Z |
| indexdate | 2024-07-09T21:03:04Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015875815 |
| oclc_num | 216466773 |
| open_access_boolean | |
| owner | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-824 DE-29 DE-19 DE-BY-UBM DE-355 DE-BY-UBR DE-155 DE-BY-UBR DE-70 |
| owner_facet | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-824 DE-29 DE-19 DE-BY-UBM DE-355 DE-BY-UBR DE-155 DE-BY-UBR DE-70 |
| physical | Online-Ressource |
| psigel | ZDB-1-EEB |
| publishDate | 1617 |
| publishDateSearch | 1617 |
| publishDateSort | 1617 |
| publisher | Printed [by T. Snodham] for Iohn Browne, and are to be sould at his shop in Dunstanes church-yard |
| record_format | marc |
| spelling | Murrell, John Verfasser aut A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell New booke of cookerie London Printed [by T. Snodham] for Iohn Browne, and are to be sould at his shop in Dunstanes church-yard 1617 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Another edition, signed in full, of STC 18299, published in 1615. - Printer's name from STC. - Reproduction of the original in the Bodleian Library. - STC (2nd ed.), 18300. - Slight print show-through Online-Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1475-1640 ; 1249:14) s1999 aCookery vEarly works to 1800 aCookery, English vEarly works to 1800 Cookery Early works to 1800 Cookery, English Early works to 1800 Reproduktion von Murrell, John A nevv booke of cookerie 1617 https://search.proquest.com/docview/2269046490 Volltext |
| spellingShingle | Murrell, John A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell aCookery vEarly works to 1800 aCookery, English vEarly works to 1800 Cookery Early works to 1800 Cookery, English Early works to 1800 |
| title | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_alt | New booke of cookerie |
| title_auth | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_exact_search | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_exact_search_txtP | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_full | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_fullStr | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_full_unstemmed | A nevv booke of cookerie VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| title_short | A nevv booke of cookerie |
| title_sort | a nevv booke of cookerie vvherein is set forth a most perfect direction to furnish an extraordinary or ordinary feast either in summer or winter also a bill of fare for fifh dayes fasting dayes ember weekes or lent and likewise the most commendable fashion of dressing or sowcing either flesh fish or fowle for making of iellies and other mide dishes for seruice to beautifie either noble mans or gentlemans table together with the newest fashion of cutting vp any fowle all set forth according to the now new english and french fashion by iohn murrell |
| title_sub | VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell |
| topic | aCookery vEarly works to 1800 aCookery, English vEarly works to 1800 Cookery Early works to 1800 Cookery, English Early works to 1800 |
| topic_facet | aCookery vEarly works to 1800 aCookery, English vEarly works to 1800 Cookery Early works to 1800 Cookery, English Early works to 1800 |
| url | https://search.proquest.com/docview/2269046490 |
| work_keys_str_mv | AT murrelljohn anevvbookeofcookerievvhereinissetforthamostperfectdirectiontofurnishanextraordinaryorordinaryfeasteitherinsummerorwinteralsoabilloffareforfifhdayesfastingdayesemberweekesorlentandlikewisethemostcommendablefashionofdressingorsowcingeitherfleshfishorfowlefo AT murrelljohn newbookeofcookerie |