The compleat cook : expertly prescribing the most ready wayes whether [brace] Italian, Spanish, or French, for dressing of flesh and fish, ordering of sauces, or making of pastrey.

The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
Published: (1662)

The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry.
by: W. M.
Published: (1659)

The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish or French, for dressing of flesh and fish, ordering of sauces, or making of pastry.
Published: (1671)

Cooking the English way /
by: Hill, Barbara W., 1941-
Published: (1982)

The compleat cook : Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry.
Published: (1658)

Irish cooking /
by: Abbott, Vivienne
Published: (1993)

The hangover cookbook /
by: Smedley, Jack
Published: (1970)

The Jane Austen cookbook /
by: Black, Maggie
Published: (1995)

The compleat English and French cook : describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked stewed, roasted, broiled, frigassied, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France.
Published: (1690)

The treasurie of commodious conceites, and hidden secrets. : Commonly called, The good huswiues closet of prouision, for the health of her houshold. : Meete and necessarie for the profitable vse of all estates. : Gathered out of sundry experiments lately practised by men of great knowledge ...
by: Partridge, John, fl. 1566-1573
Published: (1584)

The French cook : prescribing the way of making ready of all sorts of meats, fish, and flesh, with the proper sauces either to procure appetite or to advance the power of digestion : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /
by: La Varenne, François Pierre de, 1618-1678
Published: (1654)

The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables /
by: La Varenne, François Pierre de, 1618-1678
Published: (1653)

The compleat cook : expertly prescribing the most ready wayes, whether Italian, Spanish, or French, for dressing flesh, and fish, ordering of sauces, or making of pastry.
by: W. M.

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: Marnettè, Mounsieur, 17th cent
Published: (1656)

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.
Published: (1694)

The perfect cook : being the most exact directions for the making all kind 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 a-la-mode 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. /
by: Marnettè, Mounsieur, 17th cent
Published: (1686)

The French cook. : Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. /
by: La Varenne, François Pierre de, 1618-1678
Published: (1653)

The English and French cook : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with 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.
Published: (1674)

The French cook, prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G.
by: La Varenne, François Pierre de, 1618-1678
Published: (1673)

Cooking the British way /
by: Clibbon, Joan
Published: (1963)

Cooking the English way : revised and expanded to include new low-fat and vegetarian recipes /
by: Hill, Barbara W., 1941-2015
Published: (2003)

Summer cooking /
by: David, Elizabeth, 1913-1992
Published: (2002)

Cooking with Shakespeare /
by: Morton, Mark Steven, 1963-
Published: (2008)

The amateur cook /
by: Burrill, Katharine
Published: (1906)

Cooking with love /
by: Sellers, Leslie
Published: (1970)

Casserole cook book.
Published: (1961)

The art of Irish cooking /
by: Sheridan, Monica
Published: (1965)

The Irish cook book /
by: McMahon, Jp
Published: (2020)

The good cook's encyclopedia /
Published: (1962)

Irish countryhouse cooking /
Published: (1974)

The cooking of the British Isles /
by: Bailey, Adrian, 1928-
Published: (1969)

Cooking people : the writers who taught the English how to eat /
by: Waugh, Sophia
Published: (2013)

Cooking : the new way to success /
Published: (1985)

Cooking the Italian way /
by: Bisignano, Alphonse
Published: (1982)

Traditional Irish cooking for today /
by: McDermott, Brian (Chef)
Published: (2019)

Cooking with the two fat ladies /
by: Paterson, Jennifer
Published: (1999)