The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie: wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London
Printed by R.W. for Giles Calvert
1661
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Dedication signed: Will. Rabisha. - Pages 27-28 are torn in the filmed copy. Pages 20-45 and 140-165 photographed from John Crerar Library copy and inserted at end. - Reproduction of original in Bodleian Library. - Wing, R114 |
| Beschreibung: | Online-Ressource |
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| index_date | 2024-07-02T18:30:26Z |
| indexdate | 2024-07-09T21:04:46Z |
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| language | English |
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| spelling | Rabisha, William Verfasser aut The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets Sympathie of all varieties in naturall compounds in that mysterie London Printed by R.W. for Giles Calvert 1661 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Dedication signed: Will. Rabisha. - Pages 27-28 are torn in the filmed copy. Pages 20-45 and 140-165 photographed from John Crerar Library copy and inserted at end. - Reproduction of original in Bodleian Library. - Wing, R114 Online-Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1641-1700 ; 289:9) s1999 aCookery vEarly works to 1800 Cookery Early works to 1800 Reproduktion von Rabisha, William The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie 1661 https://search.proquest.com/docview/2240972741 Volltext |
| spellingShingle | Rabisha, William The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets aCookery vEarly works to 1800 Cookery Early works to 1800 |
| title | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_alt | Sympathie of all varieties in naturall compounds in that mysterie |
| title_auth | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_exact_search | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_exact_search_txtP | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_full | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_fullStr | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_full_unstemmed | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| title_short | The whole body of cookery dissected, taught, and fully manifested, methodically, artificially, and according to the best tradition of the English, French, Italian, Dutch, &c., or, A sympathie of all varieties in naturall compounds in that mysterie |
| title_sort | the whole body of cookery dissected taught and fully manifested methodically artificially and according to the best tradition of the english french italian dutch c or a sympathie of all varieties in naturall compounds in that mysterie wherein is contained certain bills of fare for the seasons of the year for feasts and common diets |
| title_sub | wherein is contained certain bills of fare for the seasons of the year, for feasts and common diets |
| topic | aCookery vEarly works to 1800 Cookery Early works to 1800 |
| topic_facet | aCookery vEarly works to 1800 Cookery Early works to 1800 |
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