The complete cook: teaching the art of cookery in all its branches : And to Spread a Table, In a Useful, Substantial and Splendid Manner, At all Seasons in the Year. With Practical Instructions To Choose, Buy, Dress and Carve all Sorts of Provisions. Far exceeding any Thing of the Kind yet Published. Containing the greatest variety of approved receipts in Cookery, Pastry, Confectionary, Preserving, Pickling, Collaring, &c. and Dishes for Lent and Fast-Days, A Variety of Made Dishes, And to Dress both the Real and Mock Turtle. With an appendix teaching the art of making wine, Mead; Cyder, Shrub, Strong, Cordial and Medical Waters; Brewing Malt Liquot; The Management and Breeding of Poultry and Bees: and Receipts For Preserving and Restoring Health and Relieving Pain; and for Taking out Stains, Preserving Furniture, Cleaning Plate, &c. For the Use of Families. By James Jenks, Cook.

Format:

Book

Author/Creator:

Jenks, James.

Language:

English

Subjects (All):

Cooking, English.

Cookery--Early works to 1800.

Cookery.

Physical Description:

1 online resource (xx,364p. )

Other Title:

Complete cook

The complete cook

Place of Publication:

London : printed for E. and C. Dilly in the Poultry, MDCCLXVIII. [1768]

Notes:

Reproduction of original from British Library.

Cited in:

English Short Title Catalog, T91233.

OCLC:

642731351