The perfect cook being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.

Abstract

A translation of: Mounsieur Marnettʻe. Patissier françois. With an engraved frontispiece representing the interior of a kitchen. "The perfect English cooke" has caption title and separate register and pagination. With seven final advertisement leaves. Annotation on Thomason copy: "9ber [i.e. November] 8th". Reproduction of the original in the British Library.