The accomplisht cook, or, The art & mystery of cookery.
Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready ways for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws, also the terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other à-la-mode curiosities.
The 5th ed., with large additions throughout the whole work: besides two hundred figures of several forms for all manner of bak'd meats, (either flesh, or fish) as, pyes, tarts, custards; cheesecakes, and florentines, placed in tables, and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour.
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Author
Contributions
- W. W. - Contributor
Publication
1685 - O. Blagrave, London, England
Language
English
Word Count
115,250 words, Guess
Page Count
461 pages
Identifiers
- Internet Archiveaccomplishtcooko00mayr
- Library of Congress Control Number44028956
- Open LibraryOL6473486M
Classifications
- LCCTX705 .M46 1685
Subjects
Other Editions
- The accomplisht cook, or, The art & mystery of cookery.: Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready ways for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws, also the terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other à-la-mode curiosities.
Show 4 more editions
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