The accomplisht cook, or The art and mystery of cookery : Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
- May, Robert, 1588-
- Date:
- 1660
- Books
- Online
Online resources
About this work
Also known as
Accomplisht cook
Art and mystery of cookery
Publication/Creation
London : Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill, 1660.
Physical description
32 unnumbered pages, 80, I-XVI, 81-447 pages, 17 unnumbered pages : illustrations, portrait
Contributors
Notes
Advertisement final 4 leaves.
Text continuous despite pagination.
Includes index.
Annotation on Thomason copy: "May".
Reproduction of the original in the British Library.
References note
Wing (2nd ed.) M1391.
Thomason E.1741[1].
Reproduction note
Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Thomason Tracts ; 217:E1741[1]) s1999 miun s