@article{649016,
      note = {Price on title page: Price 1s. 6d.},
      author = {Powell, B.},
      url = {http://library.usi.edu/record/649016},
      title = {The guide to preferment, Or; Powell's complete book of  cookery, containing, the newest and best receipts in  cookery, for roasting, boiling, broiling, frying,  fricaseys, hashing, stewing, force meats, potting, ragoos,  collaring, salting and drying, soups, broth and gravy,  baking, pies and pasties, tarts, puddings, cakes,  cheesecakes, custards, jellies, conserving, candying,  preserving, and connectionary, pickling, making wines.  Likewise the best methods of marketing, to know the  goodness and badness of each particular sort of eatables,  that you want to buy of the butchers, poulterers,  fishmongers, cheesemongers, pork shops, ham shops, Bacon  warehouses, egg warehouses, &c. and to prevent being  cheated. With the forms of placing dishes on a table,  either in the middling or genteclest taste. Very necessay  for ladies, gentlemen and their servants. [electronic  resource] :},
      publisher = {Thomas Bailey, printer,},
      recid = {649016},
      pages = {11,[1].9-184p. :},
      address = {London :},
      year = {1785},
}