The accomplisht cook, or, The art & mystery of cookery. - Info and Reading Options
Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready ways 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 terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other à-la-mode curiosities.
By Robert May (cook)
"The accomplisht cook, or, The art & mystery of cookery." was published by O. Blagrave in 1685 - London, it has 461 pages and the language of the book is English.
“The accomplisht cook, or, The art & mystery of cookery.” Metadata:
- Title: ➤ The accomplisht cook, or, The art & mystery of cookery.
- Author: Robert May (cook)
- Language: English
- Number of Pages: 461
- Publisher: O. Blagrave
- Publish Date: 1685
- Publish Location: London
“The accomplisht cook, or, The art & mystery of cookery.” Subjects and Themes:
- Subjects: ➤ Early works to 1800 - Cookery, English - Cookery - English Cookery - English Cooking - Gastronomy
- Places: England
Edition Specifications:
- Pagination: 15 p.l., 461, [10] p.
Edition Identifiers:
- The Open Library ID: OL6473486M - OL164552W
- Library of Congress Control Number (LCCN): 44028956
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