Research Catalog

The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons

Title: The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons, by J.M. Sanderson, of the Franklin House.
Publication: Philadelphia, Lea and Blanchard, 1846.

Available Online

Items in the Library & Off-site

Filter by

1 Item

Item details
Status	Format	Access	Call Number	Item Location
Request for On-site Use Request Scan How do I pick up this item and when will it be ready?	Text	Request in advance	VTI (Lewis, W. G. Complete cook)	Offsite

Details

Additional Authors

Sanderson, J. M.

Description

vi, [13]-196 p. illus.; 19 cm.

Alternative Title

The complete confectioner, pastry-cook, and baker.

Subject

Cooking, American

Note

American edition.--cf. p. [5]

With (note)

With this is bound, as issued: The complete confectioner, pastry-cook, and baker. Philadelphia, 1846.

Call Number

VTI (Lewis, W. G. Complete cook)

LCCN

45051175

OCLC

18123250

Title

The complete cook. Plain and practical directions for cooking and housekeeping; with upwards of seven hundred receipts: consisting of directions for the choice of meat and poultry; preparations for cooking, making of broths and soups; boiling, roasting, baking, and frying of meats, fish, &c., seasonings, colourings, cooking vegetables; preparing salads, clarifying; making of pastry, puddings, gruels, gravies, garnishes, &c., and, with general directions for making wines. With additions and alteratons, by J.M. Sanderson, of the Franklin House.

Imprint

Philadelphia, Lea and Blanchard, 1846.

With:

With this is bound, as issued: The complete confectioner, pastry-cook, and baker. Philadelphia, 1846.

Connect to:

Full text available via HathiTrust

Added Author

Sanderson, J. M.

Added Title

The complete confectioner, pastry-cook, and baker.

Research Call Number

VTI (Lewis, W. G. Complete cook)

View in Legacy Catalog