The compleat cook: or, the whole art of cookery
Subtitle: 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
Series: Early English books, 1641-1700 -- 2401:1
Publisher: printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate
Published: 1694
Place of publication: London
Language: eng
Format: Microform
Number of pages: 450
Subjects: Cookery, English -- Early works to 1800; Cookery, French -- Early works to 1800; Recipes -- Early works to 1800
Genres: Early works to 1800
Notes: Includes index

Reproduction of original in the Henry E. Huntington Library

Wing (CD-ROM, 1996) C5638AC

Microfilm. Ann Arbor, Mich. : UMI, 1997. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 2401:1).