"Person ID","Last Name","First Name",Gender,"Birth Date","Birth City","Death Date","Death City",Role,"Title Id",Title,"Signed Author",Pseudonym,Imprint,"Self Published","Printing City","Printing Country","Printing Lat","Printing Long",Date,Format,Length,Width,Edition,Volumes,Pagination,Sources,"Price Pound","Price Shilling","Price Pence","Other Price",Genre,"Shelf mark"
12641,Hall,T.,U,,,,,Author,24783,"The queen's royal cookery: or, Expert and ready way for the dressing of all sorts of flesh, fowl, fish: either baked, boiled, roasted, stewed, fryed, boiled, hashed, frigasied, carbonaded, forced, collared, soused, dried, &c. after the best and newest way. With their several sauces and sallads. And making all sorts of pickles. Also making variety of pies, pasties, tarts, cheese-cakes, custards, creams, &c. With the art of preserving and candying of fruits and flowers; and the making of conserves, syrrups, jellies, and cordial waters, also making several sorts of English wines, cyder, mead, metheglin. Together with several cosmetick or beautifying waters: and also several sorts of essences and sweet waters: by persons of the highest quality. By T. Hall, free cook of London. The fourth edition.","By T. Hall, free cook of London.",,"printed for S. Bates, at the Sun and Bible in Gilt-spur-street, in Pye-corner: and A. Bettesworth, at the Red Lyon in Pater-noster-row,",no,London,GB,51.5085300,-0.1257400,1729,Unknown,,,"The fourth edition.",1,168,"ESTC N506710; Google Books https://www.google.ca/books/edition/_/VbNqswEACAAJ",,,,,Domestic,