The accomplisht cook
The art & mystery of cookery
Publisher Description
Seventeenth-century British chef Robert May describes how to make all manner of dishes, with recipes for puddings, potages, soups, meats, fish, pies, and other foods. This, perhaps the first major English recipe book, is the fifth edition of Robert May’s classic work, published in 1685.
GENRE
Cookbooks, Food & Wine
RELEASED
1976
August 10
LANGUAGE
EN
English
LENGTH
501
Pages
PUBLISHER
Public Domain
SELLER
Public Domain
SIZE
596.8
KB
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