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Date
1674
Location
London
London, England
Great Britain
London, England
Great Britain
Media format
Printed text
Extent
[6], 450, [22] p.
Language
English
Genre
Promotional materials
Reference IDs
Folger bibliographic ID: 144495
ESTC number: R219363
Wing number: P109A
Folger call number: Film Acc. 627
Folger holdings ID: 205584
ESTC number: R219363
Wing number: P109A
Folger call number: Film Acc. 627
Folger holdings ID: 205584
Notes
Bibliographic format
twelvemo
General notes
With half-title, index, and 4 final advertisement leaves Includes recipes for Lent and menus for the four seasons
Also known as
Extended title: The English and French cook : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with 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