Coverart for item
The Resource The perfect cook : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant., By Mounsieur Marnette, (electronic resource)

The perfect cook : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant., By Mounsieur Marnette, (electronic resource)

Label
The perfect cook : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant.
Title
The perfect cook
Title remainder
being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant.
Statement of responsibility
By Mounsieur Marnette
Title variation
  • French pastry cook
  • Perfect English cook
Creator
Subject
Genre
Language
eng
Member of
Citation location within source
M706A
Citation source
Wing (2nd ed.)
http://library.link/vocab/creatorDate
17th cent
http://library.link/vocab/creatorName
Marnettè
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/subjectName
  • Cookery, French
  • Cookery, English
  • Pastry
Target audience
general
Label
The perfect cook : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant., By Mounsieur Marnette, (electronic resource)
Instantiates
Publication
Note
  • Each part preceded by half-titles: The French pastry cook; The perfect English cook
  • Publisher's advertisements [3] p. at end
  • Imperfect: stained, with loss of text
  • Reproduction of original in: New York Public Library
Antecedent source
file reproduced from microform
Color
black and white
Control code
ocn489263207e
Dimensions
unknown
Extent
[12], 213, [3] p.
File format
one file format
Form of item
electronic
Level of compression
lossless
Other physical details
ill
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
  • ocn489263207e\
  • (OCoLC)489263207
Label
The perfect cook : being the most exact directions for the making all kind of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts and florentines, &c. now practised by the most famous and expert cooks both French and English. As also the perfect English cook or right method of the whole art of cookery with the true ordering of French, Spanish and Italian kickshaws, with a-la-mode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant., By Mounsieur Marnette, (electronic resource)
Publication
Note
  • Each part preceded by half-titles: The French pastry cook; The perfect English cook
  • Publisher's advertisements [3] p. at end
  • Imperfect: stained, with loss of text
  • Reproduction of original in: New York Public Library
Antecedent source
file reproduced from microform
Color
black and white
Control code
ocn489263207e
Dimensions
unknown
Extent
[12], 213, [3] p.
File format
one file format
Form of item
electronic
Level of compression
lossless
Other physical details
ill
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
  • ocn489263207e\
  • (OCoLC)489263207

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
Processing Feedback ...