How does Fishpond Work?

We won't be beaten by anyone. Guaranteed

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
By

Rating
EARLY HISTORY OF FOOD. Imagine holding history in your hands. Now you can. Digitally preserved and previously accessible only through libraries as Early English Books Online, this rare material is now available in single print editions. Thousands of books written between 1475 and 1700 can be delivered to your doorstep in individual volumes of high quality historical reproductions. This collection combines the commercial aspects of food handling, preservation and supply to the more specific aspects of canning and preserving, meat carving, brewing beer and even candy-making with fruits and flowers, with a large resource of cookery and recipe books. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ "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"Anon.With half-title, index, and 4 final advertisement leaves.Includes recipes for Lent and menus for the four seasons.[6], 450, [22] p.London: printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674.Wing (2nd ed.) / P109AEnglishReproduction of the original in the Bodleian Library ++++ This book represents an authentic reproduction of the text as printed by the original publisher. While we have attempted to accurately maintain the integrity of the original work, there are sometimes problems with the original work or the micro-film from which the books were digitized. This can result in errors in reproduction. Possible imperfections include missing and blurred pages, poor pictures, markings and other reproduction issues beyond our control. Because this work is culturally important, we have made it available as part of our commitment to protecting, preserving and promoting the world's literature.
Product Details
Look for similar items by category
People also searched for
How Fishpond Works
Fishpond works with suppliers all over the world to bring you a huge selection of products, really great prices, and delivery included on over 25 million products that we sell. We do our best every day to make Fishpond an awesome place for customers to shop and get what they want — all at the best prices online.
Webmasters, Bloggers & Website Owners
You can earn a 5% commission by selling 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 (1674) on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep! You should start right now!
Authors / Publishers
Are you the Author or Publisher of a book? Or the manufacturer of one of the millions of products that we sell. You can improve sales and grow your revenue by submitting additional information on this title. The better the information we have about a product, the more we will sell!
Item ships from and is sold by Fishpond World Ltd.
Back to top