The perfect cook
Subtitle: being the most exact directions for the making all kind of pastes, with the perfect way of 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 ... : with fifty five ways of dressing of eggs
By: by Mounsieur Marnettè.
Contributors: Marnettè, Mounsieur, 17th cent.
Publisher: for Nath. Brooks ...
Published: 1656
Place of publication: Printed at London
Language: eng
Number of pages: 312
Subjects: Cookery, French -- Early works to 1800; Cookery, English -- Early works to 1800
Other titles: French pastry cook.; Perfect English cook.
Notes: Wing (2nd ed.) M706
The first part is a translation of: Le pastissier françois.
Each part preceded by half-titles: The French pastry cook; The perfect English cooke.
Signatures: A-O¹² ²A-B¹².
Advertisements on p. [1]-[14] at end.