| 000 | 01682cam a22003373u 4500 | ||
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| 001 | 22790 | ||
| 003 | UtSlPG | ||
| 005 | 20260610133526.0 | ||
| 006 | m | ||
| 007 | cr n | ||
| 008 | 260607r2007||||utu|||||o|||||||||||||| d | ||
| 010 | _a44028956 | ||
| 040 | _aUtSlPG | ||
| 041 | 7 |
_aen _2iso639-1 |
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| 050 | 4 | _aTX | |
| 100 | 1 |
_aMay, Robert, _d1588- |
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| 245 | 1 | 4 |
_aThe accomplisht cook : _bor, The art & mystery of cookery |
| 246 | 1 | _aThe accomplisht cook or, The art and mystery of cookery | |
| 264 | 1 |
_aSalt Lake City, UT : _bProject Gutenberg, _c2007 |
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| 300 |
_a1 online resource : _bmultiple file formats |
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| 336 |
_atext _btxt _2rdacontent |
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_acomputer _bc _2rdamedia |
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_aonline resource _bcr _2rdacarrier |
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| 500 | _aWikipedia page about this book: https://en.wikipedia.org/wiki/The_Accomplisht_Cook | ||
| 500 | _aRelease date is 2007-09-28 | ||
| 508 | _aLouise Hope, David Starner and the Online Distributed Proofreading Team | ||
| 520 | _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.) | ||
| 534 | _nOriginal publication data not identified | ||
| 653 | _aCooking, English -- Early works to 1800 | ||
| 856 | 4 | 0 | _uhttps://www.gutenberg.org/ebooks/22790 |
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_c63902 _d63902 |
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