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:	Gutenberg text
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.

Edited by John Mark Ockerbloom (onlinebooks@pobox.upenn.edu)
Data for this curated collection listing is CC0. See OBP copyrights and licenses.