01681cam a22003373u 450000100060000000300070000600500170001300600020003000700050003200800410003701000130007804000110009104100170010205000070011910000240012624500610015024600600021126400510027130000470032233600260036933700260039533800360042150000870045750000310054450800760057552005430065153400450119465300440123985600430128399900170132622790UtSlPG20260610133526.0mcr n260607r2007||||utu|||||o|||||||||||||| d  a44028956  aUtSlPG 7aen2iso639-1 4aTX1 aMay, Robert,d1588-14aThe accomplisht cook :bor, The art & mystery of cookery1 aThe accomplisht cook
or, The art and mystery of cookery 1aSalt Lake City, UT :bProject Gutenberg,c2007  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  aWikipedia page about this book: https://en.wikipedia.org/wiki/The_Accomplisht_Cook  aRelease date is 2007-09-28  aLouise Hope, David Starner and the Online Distributed Proofreading Team  a"The Accomplisht Cook" by Robert May is an English cookery book published in 1660. It was the largest cookery book in England at its time, organizing hundreds of recipes into 24 logical sections covering everything from roasting meats to preparing fish, eggs, and artichokes. May's work stands out for its originality during the Commonwealth period, blending medieval customs with European influences while featuring ingredients newly arrived from the Americas, including potatoes and turkey. (This is an automatically generated summary.)  nOriginal publication data not identified  aCooking, English -- Early works to 180040uhttps://www.gutenberg.org/ebooks/22790  c63902d63902