The compleat 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, fried, 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
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London
printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c
1690
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| Schlagworte: | |
| Online-Zugang: | BSB01 LCO01 SBR01 UBA01 UBG01 UBM01 UBR01 UBT01 UEI01 UER01 Volltext |
| Beschreibung: | A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled. - Includes recipes for Lent and menus for the four seasons. - Reproduction of original in the Folger Shakespeare Library. - Wing (CD-ROM, 1996), C5638B. - With index, and 4 final advertisement leaves |
| Beschreibung: | Online-Ressource |
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| publisher | printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c |
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| spelling | English and French cook The compleat 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, fried, 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 London printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c 1690 Online-Ressource txt rdacontent c rdamedia cr rdacarrier A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled. - Includes recipes for Lent and menus for the four seasons. - Reproduction of original in the Folger Shakespeare Library. - Wing (CD-ROM, 1996), C5638B. - With 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 ; 2477:1) 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 compleat English and French cook 1690 https://search.proquest.com/docview/2240940572 Volltext |
| spellingShingle | The compleat 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, fried, 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 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 compleat 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, fried, 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 |
| title_alt | English and French cook |
| title_auth | The compleat 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, fried, 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 |
| title_exact_search | The compleat 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, fried, 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 |
| title_exact_search_txtP | The compleat 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, fried, 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 |
| title_full | The compleat 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, fried, 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 |
| title_fullStr | The compleat 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, fried, 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 |
| title_full_unstemmed | The compleat 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, fried, 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 |
| title_short | The compleat English and French cook |
| title_sort | the compleat 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 fried 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 |
| 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, fried, 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 |
| 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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