The guide to preferment, [electronic resource] : Or; Powell's complete book of cookery, containing, the newest and best receipts in cookery, for roasting, boiling, broiling, frying, fricaseys, hashing, stewing, force meats, potting, ragoos, collaring, salting and drying, soups, broth and gravy, baking, pies and pasties, tarts, puddings, cakes, cheesecakes, custards, jellies, conserving, candying, preserving, and connectionary, pickling, making wines. Likewise the best methods of marketing, to know the goodness and badness of each particular sort of eatables, that you want to buy of the butchers, poulterers, fishmongers, cheesemongers, pork shops, ham shops, Bacon warehouses, egg warehouses, &c. and to prevent being cheated. With the forms of placing dishes on a table, either in the middling or genteclest taste. Very necessay for ladies, gentlemen and their servants.

Format:

Book

Author/Creator:

Powell, B.

Language:

English

Subjects (All):

Cooking, English--Early works to 1800.

Cooking, English.

Genre:

Cookbooks.

Physical Description:

1 online resource (11,[1].9-184p. ) ill. ;

Other Title:

Guide to preferment,

Place of Publication:

London : Thomas Bailey, printer, [1785?]

Notes:

Price on title page: Price 1s. 6d.

Reproduction of original from Cambridge University Library.

Cited in:

English Short Title Catalog, T166493.

OCLC:

509073573