| 000 | 02259cam a22003133u 4500 | ||
|---|---|---|---|
| 001 | 10520 | ||
| 003 | UtSlPG | ||
| 005 | 20260610133243.0 | ||
| 006 | m | ||
| 007 | cr n | ||
| 008 | 260607r2003||||utu|||||o|||||||||||||| d | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 | _aW. M. | |
| 245 | 1 | 4 |
_aThe Compleat Cook : _bExpertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2003 |
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| 300 |
_a1 online resource : _bmultiple file formats |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 500 | _aRelease date is 2003-12-01 | ||
| 508 | _aProduced by David Starner, Linda Cantoni and the Online Distributed Proofreading Team from scans from Biblioteca de la Universitat de Barcelona | ||
| 520 | _a"The Compleat Cook" by W. M. is a culinary treatise written during the mid-17th century. This comprehensive cookbook provides a wealth of recipes from various European traditions, emphasizing Italian, Spanish, and French cuisines, and covers a wide array of dishes including meats, fish, pastries, and desserts. The work likely serves both as a guide for experienced cooks and as an inspiration for those looking to explore the culinary arts of the period. The opening portion of "The Compleat Cook" features an assortment of intricate recipes, showcasing various cooking techniques and ingredients typical of its time. It begins with instructions for preparing a posset, followed by detailed guidance on boiling a capon, and baking red deer. The recipes highlight complex methods, such as larding meats, creating elaborate sauces, and incorporating a variety of spices, reflecting the lavish culinary practices of the 17th century. Overall, this introduction sets the stage for an extensive collection of cooking knowledge that speaks to the era's gastronomic sophistication. (This is an automatically generated summary.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aCooking -- Early works to 1800 | ||
| 653 | _aCookbooks | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/10520 |
| 999 |
_c51991 _d51991 |
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