The perfect cook: being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
S.l.
Printed at London for Nath. Brooks at the Angel in Cornhil
1656
|
| Subjects: | |
| Online Access: | DE-12 DE-70 DE-155 DE-384 DE-473 DE-19 DE-355 DE-703 DE-824 DE-29 Volltext |
| Item Description: | "The perfect English cooke" has caption title and separate register and pagination. - A translation of: Mounsieur Marnettʿe. Patissier françois. - Annotation on Thomason copy: "9ber [i.e. November] 8th". - Reproduction of the original in the British Library. - Thomason, E.1695[1]. - Wing (2nd ed.), M706. - With an engraved frontispiece representing the interior of a kitchen. - With seven final advertisement leaves |
| Physical Description: | Online-Ressource |
Staff View
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Record in the Search Index
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| indexdate | 2024-08-06T00:05:05Z |
| institution | BVB |
| language | English |
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| spelling | Marnette um 1656 Verfasser (DE-588)104342315 aut Patissier françois The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs By Mounsieur Marnette French pastry cook Perfect English cooke S.l. Printed at London for Nath. Brooks at the Angel in Cornhil 1656 Online-Ressource txt rdacontent c rdamedia cr rdacarrier "The perfect English cooke" has caption title and separate register and pagination. - A translation of: Mounsieur Marnettʿe. Patissier françois. - Annotation on Thomason copy: "9ber [i.e. November] 8th". - Reproduction of the original in the British Library. - Thomason, E.1695[1]. - Wing (2nd ed.), M706. - With an engraved frontispiece representing the interior of a kitchen. - With seven final advertisement leaves Online-Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Thomason Tracts ; 211:E1695[1]) s1999 Cookery - Early works to 1800 Cookery Early works to 1800 Reproduktion von Marnette, ..., um 1656 The perfect cook 1656 https://search.proquest.com/docview/2240964975 Volltext |
| spellingShingle | Marnette um 1656 The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs Cookery - Early works to 1800 Cookery Early works to 1800 |
| title | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs |
| title_alt | Patissier françois French pastry cook Perfect English cooke |
| title_auth | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs |
| title_exact_search | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs |
| title_exact_search_txtP | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs |
| title_full | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs By Mounsieur Marnette |
| title_fullStr | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs By Mounsieur Marnette |
| title_full_unstemmed | The perfect cook being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs By Mounsieur Marnette |
| title_short | The perfect cook |
| title_sort | the perfect cook being the most exact directions for the making all kinds 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 alamode 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 with fifty five ways of dressing of eggs |
| title_sub | being the most exact directions for the making all kinds 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 alamode 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; with fifty five ways of dressing of eggs |
| topic | Cookery - Early works to 1800 Cookery Early works to 1800 |
| topic_facet | Cookery - Early works to 1800 Cookery Early works to 1800 |
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