The art of cookery. [electronic resource] : Containing above six hundred and fifty of the most approv'd receipts published under the following heads, viz. Roasting, boiling, frying, broiling, baking, fricasees, puddings, custards, cakes, cheese-cakes, tarts, pyes, soops, made-wines, jellies, candying, pickling, preserving, pastry, collering, confectionary creams, ragoos, brasing, &c. &c. Also, a bill of fare for every month in the year. With an alphabetical index to the whole: being a book highly necessary for all families, having the grounds of cookery fully display'd therein. The second edition. By John Thacker, cook to the Honourable and Reverend the dean and chapter in Durham.

Format:

Book

Author/Creator:

Thacker, John, cook.

Language:

English

Subjects (All):

Cooking, English.

Physical Description:

1 online resource ([16],322,[32]p. )

Other Title:

Art of cookery

Place of Publication:

London : Printed for J. Richardson, in Pater-noster-row; and sold by J. Richardson, in Durham, MDCCLXII. [1762]

Notes:

Reproduction of original from Library of Congress.

Cited in:

English Short Title Catalog, N29941.

OCLC:

508116522