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000558080 008__ 881031s1701\\\\enk||||\o\\\\\00||||eng\c
000558080 035__ $$a(Uk-ES)006279609
000558080 035__ $$a(OCoLC)642508112
000558080 035__ $$a(CU-RivES)T184896
000558080 040__ $$aUk-ES$$cUk-ES$$dCStRLIN$$dCU-RivES$$dCengage Gale
000558080 24504 $$aThe compleat caterer$$h[electronic resource] :$$bor, instructions How to Chuse The best of Provisions, viz. of Flesh, Fish and Fowl.
000558080 2463_ $$aInstructions how to chuse the best of provisions, viz. of flesh, fish and fowl
000558080 260__ $$aLondon :$$bprinted for J. Nutt, near Stationers-Hall,$$c1701.
000558080 300__ $$a[8], 88 p. ;$$c12⁰.
000558080 500__ $$aPrice from imprint: Price 6 d.
000558080 500__ $$aReproduction of original from Bodleian Library (Oxford).
000558080 506__ $$aAccess limited to authorized users.
000558080 5104_ $$aEnglish Short Title Catalog,$$cT184896.
000558080 533__ $$aElectronic reproduction.$$bFarmington Hills, Mich. :$$cCengage Gale,$$d2009.$$nAvailable via the World Wide Web.$$nAccess limited by licensing agreements.$$7s2009    miunns
000558080 650_0 $$aCookery$$vEarly works to 1800.
000558080 655_7 $$aManuals (Handbooks)$$zEngland$$y18th century.$$2rbgenr
000558080 655_7 $$aCookbooks$$zEngland$$y18th century.$$2rbgenr
000558080 752__ $$aGreat Britain$$bEngland$$dLondon.
000558080 852__ $$bebk
000558080 85640 $$3Eighteenth Century Collections Online$$uhttps://univsouthin.idm.oclc.org/login?url=http://find.gale.com/ecco/infomark.do?contentSet=ECCOArticles&docType=ECCOArticles&bookId=0878400100&type=getFullCitation&tabID=T001&prodId=ECCO&docLevel=TEXT_GRAPHICS&version=1.0&source=library&userGroupName=usi$$zOnline Access
000558080 909CO $$ooai:library.usi.edu:558080$$pGLOBAL_SET
000558080 980__ $$aEBOOK
000558080 980__ $$aBIB
000558080 982__ $$aEbook
000558080 983__ $$aOnline