MARC record from Internet Archive

LEADER: 03484cam 2200505Ii 4500
001 ocm18157869
003 OCoLC
005 20211108062732.0
008 880630s1723 enka d 001 0 eng d
040 $aCUY$beng$erda$edcrmb$cCUY$dGZM$dOCLCA$dOCLCQ$dOCLCF$dOCLCQ$dOCLCO$dOCLCA$dJPG$dOCLCO
035 $a(OCoLC)18157869
043 $ae-uk-en
050 4 $aTX717$b.N6
082 04 $a641.03
100 1 $aNott, John,$eauthor.
245 14 $aThe cook's and confectioner's dictionary, or, The accomplish'd housewife's companion /$crevised and recommended by John Nott, cook to his grace the Duke of Bolton.
246 30 $aAccomplish'd housewife's companion
246 30 $aCook's and confectioner's dictionary
264 1 $aLondon :$bPrinted for C. Rivington, at the Bible and Crown, in St. Paul's Church-yard,$cMDCCXXIII [1723]
300 $a[632] pages, [1] leaf of plates :$billustrations ;$c20 cm (8vo)
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aSignatures: A⁴ B-2R⁸.
500 $aHead- and tail-pieces; initials.
500 $aIncludes index.
500 $a"Books printed for Charles Rivington at the Bible and Crown in St. Paul's Church-Yard": page [632).
505 0 $a(from title page) 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, portages, &c. according to the English, French, and Italian courts -- III. All manner of pastry-works, as biskets, cakes, cheese-cakes, custards, pasties, 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
510 4 $aESTC$cT092273
510 4 $aBitting, K.G. Gastronomic bib.,$cpage 346
650 0 $aCooking$vDictionaries.
650 0 $aConfectionery$vDictionaries.
650 0 $aCooking, English$vEarly works to 1800.
650 0 $aConfectionery$vEarly works to 1800.
650 7 $aConfectionery.$2fast$0(OCoLC)fst00874623
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
650 7 $aCooking, English.$2fast$0(OCoLC)fst01754933
655 7 $aCookbooks.$2lcgft
700 1 $aRivington, Charles,$d1688-1742,$ebookseller.
710 2 $aThordarson Collection.$5WU
752 $aEngland$dLondon.
776 08 $iOnline version:$aNott, John, cook.$tCooks and confectioners dictionary; or, The accomplish'd housewife's companion.$bRevised and recommended by John Nott .$dLondon, Printed for C. Rivington, 1723$w(OCoLC)719448578
029 1 $aAU@$b000059040478
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 15 OTHER HOLDINGS