Coverart for item
The Resource 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, (electronic resource)

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, (electronic resource)

Label
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
The English and French cook
Title remainder
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
Subject
Genre
Language
eng
Member of
Citation location within source
P109A
Citation source
Wing (2nd ed.)
Nature of contents
dictionaries
http://library.link/vocab/subjectName
  • Cookery
  • Menus
  • Cookery, French
  • Cookery, English
Target audience
general
Label
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, (electronic resource)
Instantiates
Publication
Note
  • With half-title, index, and 4 final advertisement leaves
  • Includes recipes for Lent and menus for the four seasons
  • Reproduction of the original in the Bodleian Library, Oxford
Antecedent source
file reproduced from microform
Color
black and white
Control code
99830841e
Dimensions
unknown
Extent
[6], 450, [22] p
File format
one file format
Form of item
electronic
Level of compression
lossless
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
99830841e
Label
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, (electronic resource)
Publication
Note
  • With half-title, index, and 4 final advertisement leaves
  • Includes recipes for Lent and menus for the four seasons
  • Reproduction of the original in the Bodleian Library, Oxford
Antecedent source
file reproduced from microform
Color
black and white
Control code
99830841e
Dimensions
unknown
Extent
[6], 450, [22] p
File format
one file format
Form of item
electronic
Level of compression
lossless
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
99830841e

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