The Resource 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, (electronic resource)
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, (electronic resource)
Resource Information
The item 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, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.This item is available to borrow from 1 library branch.
Resource Information
The item 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, (electronic resource) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.
This item is available to borrow from 1 library branch.
- Language
- eng
- Extent
- [4], 450, [22] p
- Note
-
- A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled
- With index, and 4 final advertisement leaves
- Includes recipes for Lent and menus for the four seasons
- Reproduction of original in the Folger Shakespeare Library
- Label
- 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
- The compleat 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, 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
- Language
- eng
- Citation location within source
- C5638B
- Citation source
- Wing (CD-ROM, 1996)
- http://bibfra.me/vocab/lite/collectionName
- English and French cook
- Nature of contents
- dictionaries
- http://library.link/vocab/subjectName
-
- Cookery
- Menus
- Cookery, French
- Cookery, English
- Target audience
- general
- Label
- 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, (electronic resource)
- Note
-
- A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled
- With index, and 4 final advertisement leaves
- Includes recipes for Lent and menus for the four seasons
- Reproduction of original in the Folger Shakespeare Library
- Antecedent source
- file reproduced from microform
- Color
- black and white
- Control code
- 99897192e
- Dimensions
- unknown
- Extent
- [4], 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
- 99897192e
- Label
- 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, (electronic resource)
- Note
-
- A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled
- With index, and 4 final advertisement leaves
- Includes recipes for Lent and menus for the four seasons
- Reproduction of original in the Folger Shakespeare Library
- Antecedent source
- file reproduced from microform
- Color
- black and white
- Control code
- 99897192e
- Dimensions
- unknown
- Extent
- [4], 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
- 99897192e
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Data Citation of the Item 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, (electronic resource)
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/The-compleat-English-and-French-cook--describing/TnQ4RfXeyCk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/The-compleat-English-and-French-cook--describing/TnQ4RfXeyCk/">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, (electronic resource)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
