The Compleat Cook

Delve into the culinary world of the 17th century with "The Compleat Cook," a historic cookbook offering a fascinating glimpse into the recipes and cooking methods of the era. Attributed to "W. M.," this volume expertly prescribes the most ready ways of preparing dishes in the Italian, Spanish, and French traditions.

Explore a wealth of knowledge on dressing both flesh and fish, mastering the art of sauces, and creating delectable pastries. "The Compleat Cook" provides insights into general cooking methods and regional cultural cuisines, particularly Italian.

This meticulously prepared edition allows readers to experience authentic recipes and cooking techniques from a bygone era. A treasure for anyone interested in historic cooking, food history, or the culinary arts.

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.