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The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
Bibliographic name/number: Wing (CD-ROM, 1996) / C5638AC.
Anonymous. EEBO The Huntington Library records - unstructured. [4], 450, [22] p. :. London: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate, 1694.
Anonymous. EEBO The Huntington Library records - unstructured. [4], 450, [22] p. :. London: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate, 1694.
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