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The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families

Title: The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families / by James Jenks, cook.
Author: Jenks, James.
Publication: London : Printed for E. and C. Dilly, in the Poultry, 1768.

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Status	Format	Access	Call Number	Item Location
Request Appointment Available - Can be used on site. Please visit New York Public Library - Schwarzman Building to submit a request in person.	Text	Restricted use	*KU 00-302	Schwarzman Building - Rare Book Collection Room 328

Details

Description

[20], 364 p.; 18 cm. (12mo)

Subjects

Note

Signatures: a¹⁰ B-Q¹² R².

Indexed In (note)

ESTC (RLIN)
Bitting, K.G. Gastronomic bib., p. 245
Maclean, V. Household and cookery books, p. 75
Cagle, W.R. Matter of taste

Call Number

*KU 00-302

OCLC

17459816
NYPGR17459816-B

Author

Jenks, James.

Title

The complete cook : teaching the art of cookery in all its branches, and to spread a table in a useful, substantial and splendid manner, at all seasons in the year : with practical instructions to choose, buy, dress and carve all sorts of provisions ... : containing the greatest variety of approved receipts in cookery, pastry, confectionery, preserving, pickling, collaring, &c. ... : with an appendix teaching the art of making wine, mead, cyder, shrub; strong, cordial and medical waters; brewing malt liquor; the management and breeding of poultry and bees: and receipts for preserving and restoring health and relieving pain; and for taking out stains, preserving furniture, cleaning plate, &c. : for the use of families / by James Jenks, cook.

Imprint

London : Printed for E. and C. Dilly, in the Poultry, 1768.

Indexed In:

ESTC (RLIN) T91233

Bitting, K.G. Gastronomic bib., p. 245

Maclean, V. Household and cookery books, p. 75

Cagle, W.R. Matter of taste, 780

Local Note

Binding: Contemporary sheep. Front and back boards detached.

Imperfect: All preliminaries after t.p. (p. [iii]-xx) wanting; details of collation from Cagle.

Helen Hay Whitney Collection.

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Research Call Number

*KU 00-302

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