Coverart for item
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)

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
Creator
Subject
Genre
Language
eng
Member of
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)
Instantiates
Publication
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)
Publication
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

Library Locations

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