1,022 results
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The art of cookery refin'd and augmented : containing an abstract of some rare and rich unpublished receipts of cookery / collected from the practise of that incomparable master of these arts, Mr. Jos. Cooper, chiefe cook to the late king ; with severall other practises by the author ; with an addition of preserves, conserves, &c., offering an infallible delight to all judicious readers.
Cooper, Joseph, chiefe cook to the late kingDate: 1654- Books
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Mellificium chirurgiæ, or, The marrow of chirurgery much enlarged : to which is now added Anatomy, illustrated with twelve brass cuts, and also The marrow of physick, both in the newest way / by James Cooke.
Cooke, James, 1614-1694Date: 1676- Books
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The preacher's assistant, (after the manner of Mr. Letsome) containing a series of the texts of sermons and discourses published either singly, or in volumes, by divines of the Church of England, and by the dissenting clergy, since the Restoration to the present time, specifying also the several authors alphabetically arranged under each text - with the size, date, occasion, or subject matter of each sermon or discourse, By John Cooke, M.A. late chaplain of Christ-Church, Oxford, and rector of Wentnor, Salop. ...
Cooke, John, active 1783.Date: MDCCLXXXIII. [1783]- Books
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A nevv booke of cookerie : VVherein is set forth a most perfect direction to furnish an extraordinary, or ordinary feast, either in Summer or Winter. Also a bill of fare for fifh-dayes, fasting-dayes, ember-weekes, or Lent. And likewise the most commendable fashion of dressing, or sowcing, either flesh, fish, or fowle: for making of iellies, and other mide-dishes for seruice, to beautifie either noble-mans or gentlemans table. Together with the newest fashion of cutting vp any fowle. All set forth according to the now, new, English and French fashion: By Iohn Murrell.
Murrell, John, active 17th centuryDate: 1617- Books
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A perfect school of instructions for the officers of the mouth : shewing the whole art of a master of the household [sic], a master carver, a master butler, a master confectioner, a master cook, a pastryman ... : adorned with pictures curiously ingraven, displaying the whole arts / by Giles Rose, one of the master cooks in His Majesties kitchen.
Rose, GilesDate: 1682- Books
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Mellificium chirurgiæ, or, The marrow of chirurgery : an anatomical treatise, institutions of physick, with Hippocrates's aphorisms largely commented upon, the marrow of physick shewing the causes, signs and cures of most diseases incident to humane bodies; choice experienced receits for the cure of several distempers ... illustrated in its several parts with twelve brass cuts / by James Cooke.
Cooke, James, 1614-1694Date: 1685- Books
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The French cook : Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1653- Books
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The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables / written in French by Monsieur De La Varenne ... ; and now Englished by I.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1653- Books
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The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1673- Books
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Mellificium chirurgie, or, The marrow of many good authours : wherein is briefly handled the art of chyrurgery in its foure parts, with all the severall diseases unto them belonging, their definitions, causes, signes, prognosticks, and cures, both generall and particular : as also an appendix wherein is methodically set down the cure of th[o]se affects usually happening at sea and in campe, with others necessary to be known, and lastly an addition of severall magistrall receipts approved and heretofore kept secret / gathered first for private use and now put forth for publique benefit by James Cooke.
Cooke, James, 1614-1694Date: 1648- Books
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The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: ... By T. Hall, free cook of London.
Hall, T., cook.Date: 1709- Books
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Select observations on English bodies, or, Cures both empericall and historicall performed upon very eminent persons in desperate diseases / first written in Latine by Mr. John Hall ... ; now put into English for common benefit by James Cooke.
Hall, John, 1575-1635Date: 1657- Books
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The compleat 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, fried, 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.
Date: 1690- Books
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The French cook : prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France / written in French by Monsieur De La Varenne ; and now Englished by I.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1654- Books
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The perfect cook : being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.
Marnettè, Mounsieur, active 17th centuryDate: 1656- Books
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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.
Date: 1674- Books
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The compleat cook : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey.
W. MDate: 1663- Books
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The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry.
Date: 1668- Books
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A true gentlewomans delight : wherein is contained all manner of cookery : together with [brace] preserving, conserving, drying, and candying, very necessary for all ladies and gentlewomen / published by W.G. [i.e. W. Jar] gent.
Kent, Elizabeth Grey, Countess of, 1581-1651Date: 1671- Books
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The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
Date: 1662- Books
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The compleat cook : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, For dressing of flesh, and fish, ordering of sauces, or making of pastry.
Date: 1656- Books
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The principles of geometrie, astronomie, and geographie : Wherein is breefely, euidently, and methodically deliuered, whatsoeuer appertaineth vnto the knowledge of the said sciences. Gathered out of the tables of the astronomical institutions of Georgius Henischius. By Francis Cooke. Appointed publiquely to be read in the Staplers Chappell at Leaden hall, by the wor. Tho. Hood, Mathematicall Lecturer of the Cittie of London.
Henisch, Georg, 1549-1618Date: [1591]- Books
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The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines. Cyder, Mead, Metheglin. Together With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.
Hall, T., cook.Date: 1719- Books
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The queen's royal cookery: or, expert and ready way for the dressing of all sorts of flesh, fowl, fish: Either Bak'd, Boil'd, Roasted, Stew'd, Fry'd, Broil'd, Hash'd, Frigasied, Carbonaded, Forc'd, Collar'd, Sous'd, Dry'd, &c. After the Best and Newest Way. With their several Sauses and Salads. And making all sorts of Pickles. Also Making Variety of Pies, Pasties, Tarts, Cheese-Cakes, Custards, Creams, &c. With The Art of Preserving and Candying of Fruits and Flowers; and the making of Conserves, Syrups, Jellies, and Cordial Waters. Also making several Sorts of English Wines, Cyder, Mead, Metheglin. Together, With several Cosmetick or Beautifying Waters: And also several sorts of Essences and Sweet Waters, by Persons of the highest Quality. By T. Hall, free cook of London.
Hall, T., cook.Date: 1713- Books
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Select observations on English bodies of eminent persons in desperate diseases / first written in Latin by John Hall ; after englished by James Cook. To which is now added, An hundred like counsels and advices for several honorable persons / by the same author. In the close is added Directions for drinking of the bath-water and Ars cosmetica, or Beautifying art / by H. Stubbs.
Hall, John, 1575-1635Date: 1683