Book Details
Format
Paperback / Softback
ISBN-10
1903018110
ISBN-13
9781903018118
Edition
facsimile of 1682
Publisher
Prospect Books
Imprint
Prospect Books
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 12th, 2003
Print length
325 Pages
Weight
654 grams
Dimensions
15.30 x 23.40 x 3.80 cms
Product Classification:
General cookery & recipes
Ksh 4,500.00
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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 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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