The compleat caterer: or, instructions how to chuse the best of provisions, viz. of flesh, fish and fowl [electronic resource]

Bib ID:

3161074

Format:

Book

Online Access:

http://galenet.gale.com/servlet/ECCO?c=1&stp=Author&ste=11&af=BN&ae=T184896&tiPG=1&dd=0&dc=flc&docNum=CW108840159&vrsn=1.0&srchtp=a&d4=0.33&n=10&SU=0LRM&locID=nla

Description:

London : printed for J. Nutt, near Stationers-Hall, 1701. Price 6d
[8], 88 p. ; 12°.

Series:

Eighteenth century collections online.

Cited In:

ESTC, 184896

Reproduction:

Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2003. (Eighteenth century collections online). Mode of access: World Wide Web. Access restricted to subscribers.

Subject:

Cooking -- Early works to 1800

Also Titled:

Instructions how to chuse the best of provisions, viz. of flesh, fish and fowl

Copyright:

Out of Copyright

You may copy or order a copy through Copies Direct or use the online copy for research or study; for other uses Contact us for further information about copying.

Reason for copyright status:: Since 1771 [Created/Published Date + 70 Years]

Material type:: Literary, dramatic or musical work
Published status:: Published
Publication date:: 1701

Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply. For more information please see: Copyright in library collections.

The compleat caterer: or, instructions how to chuse the best of provisions, viz. of flesh, fish and fowl [electronic resource]

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