The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy als von
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The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy
EN HC NWISBN: 9780484438735 bzw. 0484438735, in Englisch, Forgotten Books, gebundenes Buch, neu.
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Excerpt from The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French as Well as English Cookery H E Spring is the firll: and molt promili Seafon of the Year, although the well confined in its Pr néiions, in regard to Poultry, Fruits, and Gardenings it comprehends, Marco, April, and Ma}. The London Markets are confiantly well fupplied with Butcher´s Meat through the whole Year. I {hall take no further Excerpt from The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French as Well as English Cookery H E Spring is the firll: and molt promili Seafon of the Year, although the well confined in its Pr néiions, in regard to Poultry, Fruits, and Gardenings it comprehends, Marco, April, and Ma}. The London Markets are confiantly well fupplied with Butcher´s Meat through the whole Year. I {hall take no further No tice of thefe Articles, than that London has the Advantage of Peru, in the Articles of Veal and Lamb, which are to be had in London all theyear; an Advantage to Entertainments, which the French have not. To render this in the eafieit Manner I am able, I ¿iall take particular Notice of Monthly Productions of each Kind, under their different Sorts, and give the Preference to Fz/b, in the Courfe of the four Seafqns. Marc/2 produces Salmon, Cod, Haddocks, Whitings, Smelts, Carps, Craw-filh, potted Lampreys, pickled Sturgeon, Salt filli, Oy¿ers, John-dorey, by chance, frelh Sturgeon, and Turbo, the fame with Plaice, Flounders, Herrings, Ma¿els, and Cockles at Times. April continues much the fame, with the Addition of Soals, Scace, T urbots the latter End, Mackarels, Trouts, frefh Sturgeon, pretty common, Thames Salmbn (commonly called Crimp - Salmon.) ´mays Thames Salmon, plenty, Turbots, and Uxbridge Trouts, Scate, Maids, Soals, red and grey Mallets, Mackarels, Flounders, Smelts, from the Beginning of the Month; Eels, Lobllers, Prawns. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Lieferzeit 1-2 Werktage.
Excerpt from The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French as Well as English Cookery H E Spring is the firll: and molt promili Seafon of the Year, although the well confined in its Pr néiions, in regard to Poultry, Fruits, and Gardenings it comprehends, Marco, April, and Ma}. The London Markets are confiantly well fupplied with Butcher´s Meat through the whole Year. I {hall take no further Excerpt from The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy: Consisting of the Most Approved Methods in the French as Well as English Cookery H E Spring is the firll: and molt promili Seafon of the Year, although the well confined in its Pr néiions, in regard to Poultry, Fruits, and Gardenings it comprehends, Marco, April, and Ma}. The London Markets are confiantly well fupplied with Butcher´s Meat through the whole Year. I {hall take no further No tice of thefe Articles, than that London has the Advantage of Peru, in the Articles of Veal and Lamb, which are to be had in London all theyear; an Advantage to Entertainments, which the French have not. To render this in the eafieit Manner I am able, I ¿iall take particular Notice of Monthly Productions of each Kind, under their different Sorts, and give the Preference to Fz/b, in the Courfe of the four Seafqns. Marc/2 produces Salmon, Cod, Haddocks, Whitings, Smelts, Carps, Craw-filh, potted Lampreys, pickled Sturgeon, Salt filli, Oy¿ers, John-dorey, by chance, frelh Sturgeon, and Turbo, the fame with Plaice, Flounders, Herrings, Ma¿els, and Cockles at Times. April continues much the fame, with the Addition of Soals, Scace, T urbots the latter End, Mackarels, Trouts, frefh Sturgeon, pretty common, Thames Salmbn (commonly called Crimp - Salmon.) ´mays Thames Salmon, plenty, Turbots, and Uxbridge Trouts, Scate, Maids, Soals, red and grey Mallets, Mackarels, Flounders, Smelts, from the Beginning of the Month; Eels, Lobllers, Prawns. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works. Lieferzeit 1-2 Werktage.
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The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy als von B. Clermont
EN NW RPISBN: 9780484438735 bzw. 0484438735, in Englisch, Forgotten Books, neu, Nachdruck.
The Professed Cook, or the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy ab 46.49 EURO Consisting of the Most Approved Methods in the French as Well as English Cookery (Classic Reprint).
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