The English and French cook: describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London
printed for Simon Miller at the Star, at the west-end of St. Pauls
1674
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Includes recipes for Lent and menus for the four seasons. - Reproduction of the original in the Bodleian Library, Oxford. - Wing (2nd ed.), P109A. - With half-title, index, and 4 final advertisement leaves |
| Beschreibung: | Online-Ressource |
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| illustrated | Not Illustrated |
| index_date | 2024-07-02T18:34:52Z |
| indexdate | 2024-07-09T21:05:40Z |
| institution | BVB |
| language | English |
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| publishDate | 1674 |
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| publisher | printed for Simon Miller at the Star, at the west-end of St. Pauls |
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| spelling | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster London printed for Simon Miller at the Star, at the west-end of St. Pauls 1674 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Includes recipes for Lent and menus for the four seasons. - Reproduction of the original in the Bodleian Library, Oxford. - Wing (2nd ed.), P109A. - With half-title, index, and 4 final advertisement leaves Online_Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1641-1700 ; 2093:22) s1999 aCookery zEngland vEarly works to 1800 aCookery, English vEarly works to 1800 aCookery, French vEarly works to 1800 aMenus vEarly works to 1800 Cookery England Early works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Menus Early works to 1800 Reproduktion von The English and French cook 1674 https://search.proquest.com/docview/2248499500 Volltext |
| spellingShingle | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster aCookery zEngland vEarly works to 1800 aCookery, English vEarly works to 1800 aCookery, French vEarly works to 1800 aMenus vEarly works to 1800 Cookery England Early works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Menus Early works to 1800 |
| title | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_auth | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_exact_search | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_exact_search_txtP | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_full | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_fullStr | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_full_unstemmed | The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| title_short | The English and French cook |
| title_sort | the english and french cook describing the best and newest ways of ordering and dressing all sorts of flesh fish and fowl whether boiled baked stewed roasted broiled frigassied fryed souc d marrinated or pickled with their proper sauces and garnishes together with all manner of the most approved soops and potages used either in england or france by t p j p r c n b and several other approved cooks of london and westminster |
| title_sub | describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster |
| topic | aCookery zEngland vEarly works to 1800 aCookery, English vEarly works to 1800 aCookery, French vEarly works to 1800 aMenus vEarly works to 1800 Cookery England Early works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Menus Early works to 1800 |
| topic_facet | aCookery zEngland vEarly works to 1800 aCookery, English vEarly works to 1800 aCookery, French vEarly works to 1800 aMenus vEarly works to 1800 Cookery England Early works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Menus Early works to 1800 |
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