The accomplisht cook, or The art and mystery of cookery: 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill
1660
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Advertisement final 4 leaves. - Annotation on Thomason copy: "May". - Includes index. - Reproduction of the original in the British Library. - Text continuous despite pagination. - Thomason, E.1741[1]. - Wing (2nd ed.), M1391 |
| Beschreibung: | Online-Ressource ill., port |
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| indexdate | 2024-07-09T21:03:42Z |
| institution | BVB |
| language | English |
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| spelling | May, Robert Verfasser aut The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour Accomplisht cook Art and mystery of cookery London Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill 1660 Online-Ressource ill., port txt rdacontent c rdamedia cr rdacarrier Advertisement final 4 leaves. - Annotation on Thomason copy: "May". - Includes index. - Reproduction of the original in the British Library. - Text continuous despite pagination. - Thomason, E.1741[1]. - Wing (2nd ed.), M1391 Online-Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Thomason Tracts ; 217:E1741[1]) s1999 Cookery, English - Early works to 1800 Cookery, English Early works to 1800 Reproduktion von May, Robert The accomplisht cook, or The art and mystery of cookery 1660 https://search.proquest.com/docview/2240889843 Volltext |
| spellingShingle | May, Robert The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice Cookery, English - Early works to 1800 Cookery, English Early works to 1800 |
| title | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice |
| title_alt | Accomplisht cook Art and mystery of cookery |
| title_auth | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice |
| title_exact_search | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice |
| title_exact_search_txtP | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice |
| title_full | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour |
| title_fullStr | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour |
| title_full_unstemmed | The accomplisht cook, or The art and mystery of cookery 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour |
| title_short | The accomplisht cook, or The art and mystery of cookery |
| title_sort | the accomplisht cook or the art and mystery of cookery 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 the raising of pastes the best directions for all manner of kickshaws and the most poinant sauces with the tearms of carving and sewing an exact account of all dishes for the season with other a la mode curiosities together with the lively illustrations of such necessary figures as are referred to practice |
| title_sub | 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; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice |
| topic | Cookery, English - Early works to 1800 Cookery, English Early works to 1800 |
| topic_facet | Cookery, English - Early works to 1800 Cookery, English Early works to 1800 |
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