A critical edition of The Fourme of cury
Subtitle: culinary vocabulary in late Middle English
By: [edited by] Lorna Janet Sass
Contributors: British Library; British Library; British Library; Bühler, Curt F. (Curt Ferdinand), 1905-1985
Published: 1981
Language: eng
Number of pages: 258
Subjects: English language; Vocabulary; English Cooking; Early works to 1800
Other titles: Culinary vocabulary in late Middle English.
Work titles: Forme of cury
Notes: Includes index.

"The present critical edition presents a diplomatic text developed by collation of Additional 5016 ... with B.L. Julius D VIII and Harleian 1605, and Bühler 36 (privately owned)"--Abstract.

Typescript (photocopy)

Sass's thesis (Ph. D.)--Columbia University, 1979.

Bibliography: leaves 228-258.

Microfilm. Ann Arbor, Mich. : University Microfilms International, 1981. 1 microfilm reel.  35 mm. ([Publication] / University Microfilms International ; 81-25,382)