Titel:     ctx_enc: info:ofi/enc:UTF-8     ctx_tim: 2024-05-15T02:16:24Z     ctx_ver: Z39.88-2004     rfr_id: info:sid/digibib.net:EXTERN     rft.au: Marnettè     rft.date: 1656     rft.genre: unknown     rft.place: S.l.     rft.pub: Printed at London for Nath. Brooks at the Angel in Cornhil ; Ann Arbor, Mich     rft.title: 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     rft_id: info:hbz/TT050182601     rft_val_fmt: info:ofi/fmt:kev:mtx:book     svc.any: yes     svc_val_fmt: info:ofi/fmt:kev:mtx:sch_svc     url_ctx_fmt: info:ofi/fmt:kev:mtx:ctx     url_tim: 2024-05-15T02:16:24Z     url_ver: Z39.88-2004

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