The compleat cook: or, the whole art of cookery: Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate
1694
|
| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | Includes index. - Reproduction of original in the Henry E. Huntington Library. - Wing (CD-ROM, 1996), C5638AC |
| Beschreibung: | Online-Ressource |
Internformat
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Datensatz im Suchindex
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| id | DE-604.BV022773118 |
| illustrated | Not Illustrated |
| index_date | 2024-07-02T18:34:59Z |
| indexdate | 2024-07-09T21:05:49Z |
| institution | BVB |
| language | English |
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| publishDate | 1694 |
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| publisher | printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate |
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| spelling | The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate 1694 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Includes index. - Reproduction of original in the Henry E. Huntington Library. - Wing (CD-ROM, 1996), C5638AC Online_Ausgabe Ann Arbor, Mich UMI 1999- Early English books online Sonstige Standardnummer des Gesamttitels: 20723581 Digital version of: (Early English books, 1641-1700 ; 2401:1) s1999 aCookery, English vEarly works to 1800 aCookery, French vEarly works to 1800 aRecipes vEarly works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Recipes Early works to 1800 Reproduktion von The compleat cook: or, the whole art of cookery 1694 https://search.proquest.com/docview/2240945401 Volltext |
| spellingShingle | The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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, English vEarly works to 1800 aCookery, French vEarly works to 1800 aRecipes vEarly works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Recipes Early works to 1800 |
| title | The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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 compleat cook: or, the whole art of cookery |
| title_sort | the compleat cook or the whole art of cookery describing the best and newest ways of ordering and dressing all sorts of flesh fish and fowl whether boiled baked stewed roasted broiled frigacied fryed souc d marrinated or pickled with their proper sauces and garnishes together vvith 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, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith 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, English vEarly works to 1800 aCookery, French vEarly works to 1800 aRecipes vEarly works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Recipes Early works to 1800 |
| topic_facet | aCookery, English vEarly works to 1800 aCookery, French vEarly works to 1800 aRecipes vEarly works to 1800 Cookery, English Early works to 1800 Cookery, French Early works to 1800 Recipes Early works to 1800 |
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