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The cook's and confectioner...

The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

Nott, John, Cook

Printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard MDCCXXIII. [1723]

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Cookbook cookbooks. Cookbooks. Dictionaries. Cookbooks. Livres de cuisine.

Monografía

monografia Rebiun33672541 https://catalogo.rebiun.org/rebiun/record/Rebiun33672541 m o d cr |n||||||||n 820715s1723 enkf od 000 0 eng d 745262798 MIGCL eng pn MIGCL OCLCQ VT2 OCLCQ OCLCF OCLCO CDS OCLCQ BRL INT OCLCA OCLCQ LEAUB DLM OCL OCLCO OCLCQ The cook's and confectioner's dictionary or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton London Printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard MDCCXXIII. [1723] London London Printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard 1 online resource ([632] pages, plate) 1 online resource ([632] pages, plate) Text txt rdacontent computer c rdamedia online resource cr rdacarrier English Short Title Catalog T92273 Cooking- Dictionaries Cooking. Cookbook cookbooks. Cookbooks. Dictionaries. Cookbooks. Livres de cuisine. Nott, John Cook Great Britain - England - London

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monografia Rebiun33672541 https://catalogo.rebiun.org/rebiun/record/Rebiun33672541 m o d cr |n||||||||n 820715s1723 enkf od 000 0 eng d 745262798 MIGCL eng pn MIGCL OCLCQ VT2 OCLCQ OCLCF OCLCO CDS OCLCQ BRL INT OCLCA OCLCQ LEAUB DLM OCL OCLCO OCLCQ The cook's and confectioner's dictionary or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton London Printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard MDCCXXIII. [1723] London London Printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard 1 online resource ([632] pages, plate) 1 online resource ([632] pages, plate) Text txt rdacontent computer c rdamedia online resource cr rdacarrier English Short Title Catalog T92273 Cooking- Dictionaries Cooking. Cookbook cookbooks. Cookbooks. Dictionaries. Cookbooks. Livres de cuisine. Nott, John Cook Great Britain - England - London