The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour.
| dc.contributor | Text Creation Partnership, |
| dc.contributor.author | May, Robert, b. 1588. |
| dc.coverage.placeName | London |
| dc.date.accessioned | 2020-07-01 |
| dc.date.accessioned | 2022-08-27T07:41:42Z |
| dc.date.available | 2022-08-27T07:41:42Z |
| dc.date.created | 1660 |
| dc.date.issued | 2011-12 |
| dc.identifier | ota:A88977 |
| dc.identifier.uri | http://hdl.handle.net/20.500.14106/A88977 |
| dc.description.abstract | Advertisement final 4 leaves. Text continuous despite pagination. Includes index. Annotation on Thomason copy: "May". Reproduction of the original in the British Library. |
| dc.format.extent | Approx. 859 KB of XML-encoded text transcribed from 257 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-99859342e |
| 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.title | The accomplisht cook, or The art and mystery of cookery. Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish; the raising of pastes; the best directions for all manner of kickshaws, and the most poinant sauces; with the tearms of carving and sewing. An exact account of all dishes for the season; with other a la mode curiosities. Together with the lively illustrations of such necessary figures as are referred to practice. / Approved by the fifty years experience and industry of Robert May, in his attendance on several persons of honour. |
| dc.type | Text |
| has.files | yes |
| branding | Oxford Text Archive |
| files.size | 2479636 |
| files.count | 4 |
| identifier.stc | Wing M1391 |
| identifier.stc | Thomason E1741_1 |
| identifier.stc | ESTC R12789 |
| otaterms.date.range | 1600-1699 |
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