The Compleat cook. : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.

Title
The Compleat cook. : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.
Publication
London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
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Details

Additional Authors
W. M.,
Description
123, [7] p.
Uniform Title
Thomason Tracts ; 195:E.15311.
Genre/Form
Early works.
Note
  • Attributed to W.M. by Wing.
  • Reproduction of the original in the British Library.
Indexed In (note)
  • Wing (2nd ed.)
  • Thomason
Additional Formats (note)
  • Available electronically as part of Early English books online.
Call Number
*ZZ-10637
Title
The Compleat cook. : Expertly prescribing the most ready wayes, whether, [brace] Italian, Spanish, or French. For dressing of flesh, and fish, ordering of sauces, or making of pastry.
Imprint
London : Printed for Nath. Brook at the Angel in Corn-hill, 1655.
Type of Content
text
Type of Medium
microform
Type of Carrier
microfilm reel
Series
Thomason Tracts ; 195:E.15311.
Indexed In:
Wing (2nd ed.) M88
Thomason E.1531[1].
Additional Formats
Available electronically as part of Early English books online.
Added Author
W. M., attributed name.
Research Call Number
*ZZ-10637
View in Legacy Catalog