The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families

Title
The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families / by James Jenks, cook.
Author
Jenks, James.
Publication
London : Printed for E. and C. Dilly, in the Poultry, 1768.

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*KU 00-302Schwarzman Building - Rare Book Collection Room 328

Details

Description
[20], 364 p.; 18 cm. (12mo)
Note
  • Signatures: a¹⁰ B-Q¹² R².
Indexed In (note)
  • ESTC (RLIN)
  • Bitting, K.G. Gastronomic bib., p. 245
  • Maclean, V. Household and cookery books, p. 75
  • Cagle, W.R. Matter of taste,
Call Number
*KU 00-302
OCLC
  • 17459816
  • 17459816
Author
Jenks, James.
Title
The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families / by James Jenks, cook.
Imprint
London : Printed for E. and C. Dilly, in the Poultry, 1768.
Indexed In:
ESTC (RLIN) T91233
Bitting, K.G. Gastronomic bib., p. 245
Maclean, V. Household and cookery books, p. 75
Cagle, W.R. Matter of taste, 780
Local Note
Binding: Contemporary sheep. Front and back boards detached.
Imperfect: All preliminaries after t.p. (p. [iii]-xx) wanting; details of collation from Cagle.
Helen Hay Whitney Collection.
Connect to:
Research Call Number
*KU 00-302
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