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 ways 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. An exact account of all dishes for all seasons of the year, with other a-la-mode curiosities. 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. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour
Series: Early English books, 1641-1700 -- 2502:16
Publisher: printed for Obadiah Blagrave at the Bear in St. Pauls Church-Yard, near the little north-door
Published: 1678
Place of publication: London
Language: eng
Format: Microform
Number of pages: 461
Subjects: Cookery, English -- Early works to 1800
Genres: Early works to 1800
Notes: A variant of the edition with "printed for Robert Hartford" in imprint

Reproduction of original in the Wellcome Institute for the History of Medicine, London

Wing (CD-ROM, 1996) M1393B

Microfilm. Ann Arbor, Mich. : UMI, 1998. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 2502:16).