The accomplisht cook, or The art and mystery of cookery. : Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.

Format:

Book

Author/Creator:

May, Robert, 1588-

Series:

Early English books online

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Physical Description:

1 online resource (32 unnumbered pages, 80, I-XVI, 81-447 pages, 17 unnumbered pages) : illustrations, portrait

Other Title:

Accomplisht cook

Art and mystery of cookery

Place of Publication:

London, : Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill, 1660.

System Details:

text file

Notes:

Advertisement final 4 leaves.

Text continuous despite pagination.

Includes index.

Annotation on Thomason copy: "May".

Reproduction of the original in the British Library.

Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Thomason Tracts ; 217:E1741[1]) s1999 miun s

Cited in:

Wing (2nd edition) M1391.

Thomason E.1741[1].

Access Restriction:

Restricted for use by site license.