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The Whole Body of Cookery Dissected - Rabisha, William; Rabisha William
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The Whole Body of Cookery Dissected - gebunden oder broschiert

2003, ISBN: 1903018110, Lieferbar binnen 4-6 Wochen Versandkosten:Versandkostenfrei innerhalb der BRD

ID: 9781903018118

Internationaler Buchtitel. In englischer Sprache. Verlag: Prospect Books, 389 Seiten, L=221mm, B=149mm, H=37mm, Gew.=644gr, [GR: 14530 - HC/Allg. Kochbücher, Grundkochbücher], [SW: - Cooking / Wine], Gebunden, Klappentext: 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.

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Whole Body of Cookery Dissected (1661)
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Whole Body of Cookery Dissected (1661) - gebrauchtes Buch

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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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 - Rabisha, William Rabisha William
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Rabisha, William Rabisha William:
The Whole Body of Cookery Dissected - gebunden oder broschiert

ISBN: 9781903018118

[ED: Hardcover], [PU: 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.Versandfertig in über 4 Wochen, [SC: 0.00]

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Details zum Buch
The Whole Body of Cookery Dissected
Autor:

Rabisha, William; Rabisha William

Titel:

The Whole Body of Cookery Dissected

ISBN-Nummer:

1903018110

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.

Detailangaben zum Buch - The Whole Body of Cookery Dissected


EAN (ISBN-13): 9781903018118
ISBN (ISBN-10): 1903018110
Gebundene Ausgabe
Erscheinungsjahr: 2003
Herausgeber: Prospect Books
389 Seiten
Gewicht: 0,644 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 16.04.2007 10:14:55
Buch zuletzt gefunden am 18.04.2015 05:20:37
ISBN/EAN: 1903018110

ISBN - alternative Schreibweisen:
1-903018-11-0, 978-1-903018-11-8

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