The accomplisht cook, or, The art and mystery of cookery
Subtitle: wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language : expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them, and how to raise all manner of pastes, the best directions for all sorts of kickshaws, also the terms of carving and sewing ... approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour.
Contributors: Elizabeth Robins Pennell Collection (Library of Congress)
Edition: The fourth edition, with large additions throughout the whole work, besides two hundred figures of several forms for all manner of bak'd meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to.
Publisher: Printed for Obadiah Blagrave ...
Published: 1678
Place of publication: London
Language: eng
Number of pages: 461
Subjects: Cookery, English -- Early works to 1800
Genres: Early works to 1800.
Other titles: Accomplisht cook; Art and mystery of cookery; Accomplished cook
Notes: Bitting, K.G.  Gastronomic bib., p. 318
Wing (2nd ed.) 1393B
The portrait is engraved, the other ill. are woodcuts.
Signatures: A⁸(-A1) B-2H⁸ 2I⁴.
"A short narrative of some passages of the author's life," signed W.W., p. [10]-[12].
Includes index.