The cook's and confectioner's dictionary: or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton
London: printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1723; 2009
Online
Buch, Datenträger, Online-Ressource
- 8 ̊
Zugriff:
- Ruhr-Universität Bochum, Universitätsbibliothek (DE-294), Bibliothekskatalog
- Universitäts- und Landesbibliothek Bonn (DE-5), Bibliothekskatalog
- Universitäts- und Landesbibliothek Düsseldorf (DE-61), Bibliothekskatalog
- Universitäts- und Landesbibliothek Münster, Zentralbibliothek (DE-6), Bibliothekskatalog
- Universitäts- und Stadtbibliothek Köln, Hauptabteilung (DE-38), Bibliothekskatalog
- Universitätsbibliothek Bielefeld (DE-361), Bibliothekskatalog
- Universitätsbibliothek Paderborn (DE-466), Bibliothekskatalog
- Universitätsbibliothek Siegen (DE-467), Bibliothekskatalog
- Universitätsbibliothek Trier (DE-385), Bibliothekskatalog
- Universitätsbibliothek der Fernuniversität (DE-708), Bibliothekskatalog
- Universitätsbibliothek der RWTH Aachen (DE-82), Bibliothekskatalog
Titel: |
The cook's and confectioner's dictionary: or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton
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Autor/in / Beteiligte Person: | Nott, John [Sonstige] |
Link: | |
Veröffentlichung: | London: printed for C. Rivington, at the Bible and Crown, in St. Paul's Church-Yard ; Farmington Hills, Mich: Cengage Gale, 1723; 2009 |
Medientyp: | Buch |
Datenträgertyp: | Datenträger, Online-Ressource |
Umfang: | 8 ̊ |
Schlagwort: |
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Sonstiges: |
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