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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

Title: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
Note:London: Printed by E. B. for N. Brook, 1658
  
Link:
Link:
Stable link here:https://onlinebooks.library.upenn.edu/webbin/book/lookupid?key=olbp14647
  
Subject:Cooking -- Early works to 1800
Call number:TX705 .W11 1658
Other copies:Look for editions of this book at your library, or elsewhere.

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