The compleat English and French cook
Subtitle: 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
Series: Early English books, 1641-1700 -- 2477:1
Publisher: printed for William Miller, at the Gilded Acorn, in St. Paul's Church-yard, where gentlemen and others may be furnished with most sorts of Acts of Parliament, Kings, Lord Chancellors, Lord Keepers, and Speakers speeches, and other sorts of speeches, and state matters; as also books of divinity, church-government, humanity, sermons on most occasions, &c.
Published: 1690
Place of publication: London
Language: eng
Format: Microform
Number of pages: 450
Subjects: Cookery -- England -- Early works to 1800; Menus -- Early works to 1800; Cookery, French -- Early works to 1800; Cookery, English -- Early works to 1800
Genres: Early works to 1800
Work titles: English and French cook
Notes: A reissue of "The English and French cook:" printed in 1674, with half-title and title page cancelled

With index, and 4 final advertisement leaves

Includes recipes for Lent and menus for the four seasons

Reproduction of original in the Folger Shakespeare Library

Wing (CD-ROM, 1996) C5638B

Microfilm. Ann Arbor, Mich. : UMI, 1997. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 2477:1).