The Complete Art of Cookery, Exhibited in a Plain and Easy Manner. With Directions for Marketing, the Season of the Year for Butchers' Meat, Poultry,
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First published in 1760, this classic cookbook provides a comprehensive guide to cooking meats, poultry, fish, and more. It covers everything from selecting ingredients to carving and presentation. A must-have for any serious home cook. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on t...
First published in 1760, this classic cookbook provides a comprehensive guide to cooking meats, poultry, fish, and more. It covers everything from selecting ingredients to carving and presentation. A must-have for any serious home cook. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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