Arte de cozinha devidida em tres partes : a primeyra tratta do modo de cozinhar varios pratos de todo o genero de carnes, & de fazer co[n]servas, pasteis, tortas, & empadas : a segunda tratta de peyxes, marisco, frutas, hervas, ovos, lacticinios, doces, & conservas pertencentes ao mesmo genero : a terceyra tratta da forma de banquete para qualquer tempo do anno, & do modo com que se hospedarão os embayxadores, & como se guarnece hũa mesa redonda à estrangeyra / composta, and terceyra vez accrescentada por Domingos Rodrigues, mestre da cozinha de Sua Magestade, que Deos guarde ; e dedicada terceyra vez ao Conde de Vimioso.

Format:

Book

Author/Creator:

Rodrigues, Domingos, 1637-1719, author.

Contributor:

Vimioso, conde de, honouree.

Series:

Brazilian and Portuguese history and culture: Oliveira Lima Library, Monographs.

Brazilian and Portuguese history and culture: Oliveira Lima Library, Monographs

Language:

Portuguese

Subjects (All):

Cooking, Portuguese--Early works to 1800.

Cooking, Portuguese.

Genre:

Festschriften.

Physical Description:

1 online resource (16 unnumbered pages, 247 pages, 2 unnumbered folded pages of plates) : illustrations.

Place of Publication:

Lisboa : Na Officina de Manoel Lopes Ferreyra, MDCXCIII.

System Details:

text file

Notes:

Includes index.

Reproduction of the original from Oliveira Lima Library, The Catholic University of America.

Local Notes:

Scanned copy imperfect: some pages wrinkled and torn.

OCLC:

956404621

Access Restriction:

Restricted for use by site license.