Tools

LEADER 02152nam a2200373 4500

001 eebo99830841;

003 UnM;

005 19970307145607.0;

006 m g d ;

007 cr bn |||a|bb|;

008 950913s1674 enk o 00| | eng d;

037 a| CL0037000083b| ProQuest Information and Learning. 300 N. Zeeb Rd., Ann Arbor, MI 48106;

245 14 a| The English and French cook :b| 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.;

260 a| London :b| printed for Simon Miller at the Star, at the west-end of St. Pauls,c| 1674.;

300 a| [6], 450, [22] p.;

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdacarrier;

338 a| electronic resourceb| cr2| rdamedia;

500 a| With half-title, index, and 4 final advertisement leaves.;

500 a| Includes recipes for Lent and menus for the four seasons.;

500 a| Reproduction of the original in the Bodleian Library, Oxford.;

510 4 a| Wing (2nd ed.)c| P109A.;

650 0 a| Cookeryz| Englandv| Early works to 1800.=| ^A423;

650 0 a| Menusv| Early works to 1800.=| ^A8045;

650 0 a| Cookery, Frenchv| Early works to 1800.?| UNAUTHORIZED;

650 0 a| Cookery, Englishv| Early works to 1800.?| UNAUTHORIZED;

830 0 a| Early English books online.=| ^A888680;

856 40 u| https://search.proquest.com/docview/2248499500;

949 a| Click on web addressw| asish| joyner258o| jjlm;

596 a| 1;

998 a| 5442791;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5442791-1001l| JNETm| JOYNERr| Ys| Yt| JNEEEBOBKu| 8/9/2020x| EBOOKz| JERESOURCEo| .STAFF. jjlm;

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.

Format	Electronic
Publication Info	London : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674.
Description	[6], 450, [22] p.
Supplemental Content	https://search.proquest.com/docview/2248499500
Subjects	Cookery--England. --Early works to 1800. Menus--Early works to 1800. Cookery, French--Early works to 1800. Cookery, English--Early works to 1800.

Series	Early English books online. ^A888680
General note	With half-title, index, and 4 final advertisement leaves.
General note	Includes recipes for Lent and menus for the four seasons.
General note	Reproduction of the original in the Bodleian Library, Oxford.
References	Wing (2nd ed.) P109A.
Reproduction note	Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Early English books, 1641-1700 ; 2093:22)
Stock number	CL0037000083 ProQuest Information and Learning. 300 N. Zeeb Rd., Ann Arbor, MI 48106

Availability

Library	Location	Call Number	Status	Item Actions
	Electronic Resources	Access Content Online	✔ Available

Click here for more information about this title

Availability