The accomplisht cook, or The art and mystery of cookery
Subtitle: wherein the whole art is revealed in a more easie and perfect method, then 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 tearms of carving and sewing : an exact account of all dishes for all seasons of the year, with other a la mode curiosities
By: approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour
Contributors: Lowenstein, Eleanor, former owner; American Institute of Wine & Food
Edition: The third edition, with large additions throughout the whole work / besides two hundred figures of several forms for all manner of bake't 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 by J Winter, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange
Published: 1671
Place of publication: London
Language: eng
Number of pages: 461
Subjects: Cooking; Early works to 1800
Other titles: Accomplished cook; Art and mystery of cookery; May's cookery
Notes: Publisher's booklist: p. [8-19] at end.

Includes index.

Oxford, A.W. Engl. cookery books, 30