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  1. 1
    The true way of preserving and candying, and making several sorts of sweet-meats. According to the best and truest manner Made publick for the benefit of all English ladies and gentlewomen; especially for my scholars

    The true way of preserving and candying, and making several sorts of sweet-meats. According to the best and truest manner Made publick for the benefit of all English ladies and gen...

    Veröffentlicht 1695
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  2. 2
    The compleat 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, fried, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France

    The compleat 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...

    Veröffentlicht 1690
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  3. 3
    The accomplisht ladys delight in preserving, physick and cookery

    The accomplisht ladys delight in preserving, physick and cookery von Woolley, Hannah

    Veröffentlicht 1675
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  4. 4
    The ladies cabinet enlarged and opened containing many rare secrets, and rich ornaments of several kindes, and different uses. Comprized under three general heads. Viz. of [brace] 1. Preserving, conserving, candying, &c 2. Physick and chirurgery. 3. Cookery and houswifery. Whereunto is added, sundry experiments, and choice extractions of waters, oyls, &c

    The ladies cabinet enlarged and opened containing many rare secrets, and rich ornaments of several kindes, and different uses. Comprized under three general heads. Viz. of [brace]...

    Veröffentlicht 1654
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  5. 5
    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; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster

    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, frigass...

    Veröffentlicht 1674
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  6. 6
    The compleat cook Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry

    The compleat cook Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces, or making of pastry

    Veröffentlicht 1658
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  7. 7
    A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent

    A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Pu... von Kent, Elizabeth Grey of 1581-1651

    Veröffentlicht 1653
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  8. 8
    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

    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 re... von May, Robert

    Veröffentlicht 1671
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  9. 9
    The ladies cabinet enlarged and opened containing many rare secrets, and rich ornaments of several kindes, and different uses

    The ladies cabinet enlarged and opened containing many rare secrets, and rich ornaments of several kindes, and different uses von Forth and Brentford, Patrick Ruthven

    Veröffentlicht 1654
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