An Entity of Type: book, from Named Graph: http://dbpedia.org, within Data Space: dbpedia.org

The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes.

Property Value
dbo:abstract
  • The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes. The book was one of the few cookery books published during the Commonwealth of Oliver Cromwell, and free of the plagiarism common at its time. It made early use of two ingredients brought to Europe from the Americas, the potato and the turkey. (en)
dbo:author
dbo:thumbnail
dbo:wikiPageID
  • 37109927 (xsd:integer)
dbo:wikiPageLength
  • 15698 (xsd:nonNegativeInteger)
dbo:wikiPageRevisionID
  • 1067669311 (xsd:integer)
dbo:wikiPageWikiLink
dbp:author
dbp:caption
  • Frontispiece of 1671 edition (en)
dbp:country
  • England (en)
dbp:name
  • The Accomplisht Cook, Or the Art and Mystery of Cookery (en)
dbp:pubDate
  • 1660 (xsd:integer)
dbp:publisher
  • Nathaniel Brooke (en)
dbp:subject
  • Cookery (en)
dbp:wikiPageUsesTemplate
dc:publisher
  • Nathaniel Brooke
dct:subject
gold:hypernym
rdf:type
rdfs:comment
  • The Accomplisht Cook is an English cookery book published by the professional cook Robert May in 1660, and the first to group recipes logically into 24 sections. It was much the largest cookery book in England up to that time, providing numerous recipes for boiling, roasting, and frying meat, and others for salads, puddings, sauces, and baking. Eight of the sections are devoted to fish, with separate sections for carp, pike, salmon, sturgeon, and shellfish. Another section covers only eggs; and the next only artichokes. (en)
rdfs:label
  • The Accomplisht Cook (en)
owl:sameAs
prov:wasDerivedFrom
foaf:depiction
foaf:isPrimaryTopicOf
foaf:name
  • The Accomplisht Cook, Or the Art and Mystery of Cookery (en)
is dbo:wikiPageRedirects of
is dbo:wikiPageWikiLink of
is foaf:primaryTopic of
Powered by OpenLink Virtuoso    This material is Open Knowledge     W3C Semantic Web Technology     This material is Open Knowledge    Valid XHTML + RDFa
This content was extracted from Wikipedia and is licensed under the Creative Commons Attribution-ShareAlike 3.0 Unported License