@article{666891,
      note = {Reproduction of original from British Library.},
      author = {Jenks, James.},
      url = {http://library.usi.edu/record/666891},
      title = {The complete cook Teaching the art of cookery in all its  branches; and to spread a table, in a useful, substantial  and splendid manner, at all seasons in the year. With  practical instructions to choose, buy, dress, and carve all  sorts of provisions. Far exceeding any thing of the kind  yet published Containing the greatest variety of approved  receipts in cookery, pastry, confectionary, preserving,  pickling, collarring, &c. and dishes for lent and  fast-days. A variety of made dishes, and to dress both the  real and mock turtle. With an appendix. Teaching the art of  making wine, mead, cyder, shrub, strong, cordial and  medical waters; brewing malt liquor; the management and  breeding of poultry and bees: and receipts for preserving  and restoring health and relieving pain; and for taking out  stains, preserving furniture, cleaning plate, &c. For  the use of families. By James Jenks, Cook. [electronic  resource] :},
      publisher = {printed by J. Potts, in Dame-Street, and J. Williams, in  Skinner-Row,},
      recid = {666891},
      pages = {xxii,357,[1]p. ;},
      address = {Dublin :},
      year = {1769},
}