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Whole Body of Cookery Dissected (1661)
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Whole Body of Cookery Dissected (1661) - used book

ISBN: 9781903018118

ID: 9781903018118

The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs. Books, Cooking & Cookbooks~~History, Whole-Body-of-Cookery-Dissected~~William-Rabisha, , , , , , , , , , Marion Boyars Publishers Ltd

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Whole Body of Cookery Dissected (1661) - William Rabisha, Rabisha William
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William Rabisha, Rabisha William:
Whole Body of Cookery Dissected (1661) - new book

ISBN: 9781903018118

William Rabisha, Rabisha William,Hardcover - FAC, English-language edition,Pub by Prospect Books Books Books ~~ Cooking & Cookbooks~~ General Whole-Body-of-Cookery-Dissected~~William-Rabisha Prospect Books The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs.

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The Whole Body of Cookery Dissected (1682) - Rabisha, William
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Rabisha, William:
The Whole Body of Cookery Dissected (1682) - Paperback

2003, ISBN: 1903018110

ID: 20005936971

[EAN: 9781903018118], Neubuch, [PU: Prospect Books], Cooking|General, Num Pages: 325 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 216 x 149 x 37. Weight in Grams: 635. . 2003. facsimile of 1682 ed. Paperback. . . . . Books ship from the US and Ireland.

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The Whole Body of Cookery Dissected (1682) - Rabisha, William
book is out-of-stock
(*)
Rabisha, William:
The Whole Body of Cookery Dissected (1682) - Paperback

2003, ISBN: 1903018110

ID: 20360653326

[EAN: 9781903018118], Neubuch, [PU: Prospect Books], Cooking|General, Num Pages: 325 pages, Illustrations. BIC Classification: WBA. Category: (G) General (US: Trade). Dimension: 216 x 149 x 37. Weight in Grams: 635. . 2003. facsimile of 1682 ed. Paperback. . . . . .

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Kennys Bookshop and Art Galleries Ltd., Galway, Ireland [756279] [Rating: 5 (von 5)]
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The Whole Body of Cookery Dissected - William Rabisha
book is out-of-stock
(*)
William Rabisha:
The Whole Body of Cookery Dissected - new book

2003, ISBN: 1903018110

ID: 19993726554

[EAN: 9781903018118], Neubuch, [PU: Prospect Books], Cooking|General, New Book. Shipped from UK in 4 to 14 days. Established seller since 2000.

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Details of the book
The Whole Body of Cookery Dissected

The Whole Body of Cookery Dissected went through five editions in the twenty years after its first publication and this current volume is a facsimile of the 1682 printing. The text is a remarkable statement of the art of cookery as it was in the 1660, and proved surprisingly influential over a very long period. The modern cook will find plenty to amuse, from making a broth or pottage called skink, to a trotter pie, a quince cream, a lamphrey eel pie, or how to fry primrose leaves with eggs.

Details of the book - The Whole Body of Cookery Dissected


EAN (ISBN-13): 9781903018118
ISBN (ISBN-10): 1903018110
Hardcover
Paperback
Publishing year: 2003
Publisher: Prospect Books
389 Pages
Weight: 0,644 kg
Language: eng/Englisch

Book in our database since 16.04.2007 10:14:55
Book found last time on 19.12.2016 20:54:18
ISBN/EAN: 1903018110

ISBN - alternate spelling:
1-903018-11-0, 978-1-903018-11-8


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