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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. /

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Bibliographic Details
Main Author:	May, Robert, b. 1588
Format:	eBook
Language:	English
Published:	London, : Printed by R.W. for Nath. Brooke, at the sign of the Angel in Cornhill, 1660.
Series:	Early English books online.
Subjects:	Cookery, English > Early works to 1800.
Online Access:	Connect to the full text of this electronic book

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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, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The third edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour.
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