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Field name | Value |
---|---|
Reference | Cookery A/CAR |
Library/Archive | Brotherton Library, University of Leeds |
Title | The complete practical cook: or, a new system of the whole art and mystery of cookery. Being a select collection of above five hundred recipes for dressing... all kinds of flesh, fish, fowl, &c |
Author/Creator | Carter, Charles |
Date | 1730 |
Collection | Cookery Collection |
Collection Overview | The Cookery Collection contains printed and archival material relating to food and cooking that dates from the late 15th century until the present day. The Printed Books sub-collection is principally made up from two separate collections. Blanche Legat Leigh, Lady Mayoress of Leeds, made a gift in 1939 of cookery books which included not only historical works published in Britain but also a large number of foreign, particularly Italian and French, works on cookery. John F Preston made another major gift in 1962. Among many other smaller gifts and bequests is that of over 100 Chinese cookery books, presented by Frank and Margaret Leeming. This collection contains works which date from the late 15th century until the present day on a variety of subjects, including gastronomy, home economics, medicine, confectionery, recipes, menus, and vegetarianism. |
Sub-collection | Cookery Printed Books |
Place of Publication | London, UK |
Publisher | W. Meadows |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation |
Subjects | cooking cooking techniques service (serving) Lent Lenten menu cooking on ships dinners and dining table setting and decoration animal products seafood baking desserts vegetables fruit commodity: eggs game grain recipes commodity: bacon herbs spices Christmas commodity: cheese commodity: milk commodity: bread commodity: sugar commodity: potatoes confectionery canning and preserving pickling |
Cuisine | English cuisine; French cuisine; Spanish cuisine; Turkish cuisine; Portuguese cuisine |
Countries | United Kingdom |
Places | London |
Language | English; French |
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Copyright and Source Archive | Material sourced from the Brotherton Library, University of Leeds |