The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster.
| dc.contributor | Text Creation Partnership, |
| dc.coverage.placeName | London |
| dc.date.accessioned | 2020-06-30 |
| dc.date.accessioned | 2022-08-27T03:31:11Z |
| dc.date.available | 2022-08-27T03:31:11Z |
| dc.date.created | 1694 |
| dc.date.issued | 2013-12 |
| dc.identifier | ota:A80288 |
| dc.identifier.uri | http://hdl.handle.net/20.500.14106/A80288 |
| dc.description.abstract | Includes index. Reproduction of original in the Henry E. Huntington Library. |
| dc.format.extent | Approx. 440 KB of XML-encoded text transcribed from 201 1-bit group-IV TIFF page images. |
| dc.format.medium | Digital bitstream |
| dc.format.mimetype | text/xml |
| dc.language | English |
| dc.language.iso | eng |
| dc.publisher | University of Oxford |
| dc.relation.isformatof | https://data.historicaltexts.jisc.ac.uk/view?pubId=eebo-99896382e |
| dc.relation.ispartof | EEBO-TCP |
| dc.rights | To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication Creative Commons 0 1.0 Universal. This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information. |
| dc.rights.uri | http://creativecommons.org/publicdomain/zero/1.0/ |
| dc.rights.label | PUB |
| dc.subject.lcsh | Cookery, English -- Early works to 1800. |
| dc.subject.lcsh | Cookery, French -- Early works to 1800. |
| dc.subject.lcsh | Recipes -- Early works to 1800. |
| dc.title | The compleat cook: or, the whole art of cookery Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster. |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 1405723 |
| files.count | 4 |
| identifier.stc | Wing C5638AC |
| identifier.stc | ESTC R229840 |
| otaterms.date.range | 1600-1699 |
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