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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London
printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange
1665
|
| Subjects: | |
| Online Access: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Item Description: | Includes index. - Reproduction of the original in the Bodleian Library. - Wing (2nd ed.), M1392. - With folded leaf bound between pages 224 and 225, and between pages 240 and 241. - With ten final advertisement leaves |
| Physical Description: | Online-Ressource ill., port |
Staff View
MARC
| LEADER | 00000nmm a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV022764412 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 070914s1665 |||| o||u| ||||||eng d | ||
| 035 | |a (OCoLC)220340727 | ||
| 035 | |a (DE-599)BVBBV022764412 | ||
| 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 May, Robert |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a The accomplisht cook, or The art and mystery of cookery |b 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour |
| 246 | 1 | 3 | |a Accomplisht cook |
| 246 | 1 | 3 | |a Art and mystery of cookery |
| 264 | 1 | |a London |b printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange |c 1665 | |
| 300 | |a Online-Ressource |b ill., port | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 500 | |a Includes index. - Reproduction of the original in the Bodleian Library. - Wing (2nd ed.), M1392. - With folded leaf bound between pages 224 and 225, and between pages 240 and 241. - With ten final advertisement leaves | ||
| 533 | |a Online_Ausgabe |b Ann Arbor, Mich |d 1999- |f Early English books online |n Sonstige Standardnummer des Gesamttitels: 20723581 |n Digital version of: (Early English books, 1641-1700 ; 1764:2) |7 s1999 | ||
| 650 | 4 | |a aCookery, English vEarly works to 1800 | |
| 650 | 4 | |a Cookery, English |v Early works to 1800 | |
| 776 | 0 | 8 | |i Reproduktion von |a May, Robert |t The accomplisht cook, or The art and mystery of cookery |d 1665 |
| 856 | 4 | 0 | |u https://search.proquest.com/docview/2240915049 |3 Volltext |
| 912 | |a ZDB-1-EEB | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-015969962 | ||
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l BSB01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l LCO01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l SBR01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UBA01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UBG01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UBM01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UBR01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UBT01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UEI01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
| 966 | e | |u https://search.proquest.com/docview/2240915049 |l UER01 |p ZDB-1-EEB |x Verlag |3 Volltext | |
Record in the Search Index
| _version_ | 1804137015260741632 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | May, Robert |
| author_facet | May, Robert |
| author_role | aut |
| author_sort | May, Robert |
| author_variant | r m rm |
| building | Verbundindex |
| bvnumber | BV022764412 |
| collection | ZDB-1-EEB |
| ctrlnum | (OCoLC)220340727 (DE-599)BVBBV022764412 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03517nmm a2200469 c 4500</leader><controlfield tag="001">BV022764412</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">070914s1665 |||| o||u| ||||||eng d</controlfield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)220340727</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV022764412</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">May, Robert</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">The accomplisht cook, or The art and mystery of cookery</subfield><subfield code="b">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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Accomplisht cook</subfield></datafield><datafield tag="246" ind1="1" ind2="3"><subfield code="a">Art and mystery of cookery</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London</subfield><subfield code="b">printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange</subfield><subfield code="c">1665</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">ill., port</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">Includes index. - Reproduction of the original in the Bodleian Library. - Wing (2nd ed.), M1392. - With folded leaf bound between pages 224 and 225, and between pages 240 and 241. - With ten final advertisement leaves</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="a">Online_Ausgabe</subfield><subfield code="b">Ann Arbor, Mich</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, 1641-1700 ; 1764:2)</subfield><subfield code="7">s1999</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, 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">May, Robert</subfield><subfield code="t">The accomplisht cook, or The art and mystery of cookery</subfield><subfield code="d">1665</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://search.proquest.com/docview/2240915049</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:BVB01-015969962</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://search.proquest.com/docview/2240915049</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/2240915049</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/2240915049</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/2240915049</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/2240915049</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/2240915049</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/2240915049</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/2240915049</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/2240915049</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/2240915049</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.BV022764412 |
| illustrated | Illustrated |
| index_date | 2024-07-02T18:34:48Z |
| indexdate | 2024-07-09T21:05:34Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015969962 |
| oclc_num | 220340727 |
| 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 ill., port |
| psigel | ZDB-1-EEB |
| publishDate | 1665 |
| publishDateSearch | 1665 |
| publishDateSort | 1665 |
| publisher | printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange |
| record_format | marc |
| 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour Accomplisht cook Art and mystery of cookery London printed by R. Wood, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange 1665 Online-Ressource ill., port txt rdacontent c rdamedia cr rdacarrier Includes index. - Reproduction of the original in the Bodleian Library. - Wing (2nd ed.), M1392. - With folded leaf bound between pages 224 and 225, and between pages 240 and 241. - With ten final advertisement leaves Online_Ausgabe Ann Arbor, Mich 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1641-1700 ; 1764:2) s1999 aCookery, English vEarly works to 1800 Cookery, English Early works to 1800 Reproduktion von May, Robert The accomplisht cook, or The art and mystery of cookery 1665 https://search.proquest.com/docview/2240915049 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour aCookery, English vEarly 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour |
| 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour |
| 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour |
| 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour |
| 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great 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 with variety of sauces proper for each of them and how to raise all manner of pastes the best directions for all sorts of kickshaws also the tearms of carving and sewing an exact account of all dishes for all seasons of the year with other a la mode curiosities the second edition with large additions throughout the whole work besides two hundred figures of several forms for all manner of bake t meats either flesh or fish as pyes tarts custards cheesecakes and florentines placed in tables and directed to the pages they appertain to approved by the fifty five years experience and industry of robert may in his attendance on several persons of great honour |
| 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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The second edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour |
| topic | aCookery, English vEarly works to 1800 Cookery, English Early works to 1800 |
| topic_facet | aCookery, English vEarly works to 1800 Cookery, English Early works to 1800 |
| url | https://search.proquest.com/docview/2240915049 |
| work_keys_str_mv | AT mayrobert theaccomplishtcookortheartandmysteryofcookerywhereinthewholeartisrevealedinamoreeasieandperfectmethodthenhathbeenpublishtinanylanguageexpertandreadywayesforthedressingofallsortsoffleshfowlandfishwithvarietyofsaucesproperforeachofthemandhowtoraiseallmanner AT mayrobert accomplishtcook AT mayrobert artandmysteryofcookery |