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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 2020-09-23T04:13:44Z
dc.date.available 2020-09-23T04:13:44Z
dc.date.created 1694
dc.date.issued 2013-12
dc.identifier ota:A80288
dc.identifier.citation http://purl.ox.ac.uk/ota/A80288
dc.identifier.uri http://hdl.handle.net/20.500.12024/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 (Phase 2)
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 1398945
files.count 4
identifier.stc Wing C5638AC
identifier.stc ESTC R229840

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