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ㅏ	あ a	ぁ	か ka	が ga	さ sa	ざ za	た ta	だ da		な na	は ha	ば ba	ぱ pa	ま ma	や ya	ゃ lya	ら ra	わ wa	ゎ lwa	ん n
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학술DB

155

고려사

고려사 번역문(전11권), 원전 텍스트(전139권), 고려 유물 유적 슬라이드 63매 수록

국회도서관 외국법률번역DB

[Open Access] 118개국 15,000여 건의 외국 법률 번역자료 제공

대한민국 신문 아카이브

[Open Access] 한국 근현대사의 정치, 경제, 사회, 문화 연구에 중요한 사료적 가치를 지닌 1883년부터 1960년대까지의 신문 기사와 색인 제공

로앤비 (온주)

국내 최초의 온라인 법률 주석서 서비스(대표적인 학설과 판례를 법령 조문별로 해설한 법률 지침서)

매뉴얼

로앤비 (LAWnB)

국내 판례 및 법령, 문헌, 기업법무, 전문법률서식, 법률 뉴스 등 법률 정보 제공

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소장자료(Catalog)

The Accomplisht Cook, or, The art & mystery of cookery :Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready ways for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws, also the terms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a-la-mode curiosities The fifth edition, with large additions throughout the whole work: besides two hundred figures of several forms for all manner of bak'd meats, either flesh, or fish) as pyes tarts, custards; cheesecakes, and florentines, placed in tables, and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour

May, Robert

United States : IndyPublish, 2010

나노생명과학도서관

대출가능

The compleat cook: or, the whole art of cookery[electronic resource] : Describing the best and newest ways of ordering and dressing all sorts of flesh, fish, and fowl, whether boiled, baked, stewed, roasted, broiled, frigacied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes. Together vvith all manner of the most approved soops and potages used, either in England or France. By T.P. J.P. R.C. N.B. and several other approved cooks of London and Westminster

London : printed, and sold by G. Conyers at the Golden Ring in Little-Britain, over against Bartholomew's-Close-Gate, 1694.

중앙도서관

전자자료게시

The English and French cook[electronic resource] : describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster

London : printed for Simon Miller at the Star, at the west-end of St. Pauls, 1674.

중앙도서관

전자자료게시

The accomplisht cook, or The art and mystery of cookery[electronic resource] : Wherein the whole art is revealed in a more easie and perfect method, then hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The third edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour

May, Robert

London : printed by J Winter, for Nath. Brooke, at the Angel in Cornhill near the Royal Exchange, 1671.

중앙도서관

전자자료게시

The accomplisht cook, or The art and mystery of cookery[electronic resource] : Wherein the whole art is revealed in a more easie and perfect method, than hath been publisht in any language. Expert and ready wayes for the dressing of all sorts of flesh, fowl, and fish, with variety of sauces proper for each of them; and how to raise all manner of pastes; the best directions for all sorts of kickshaws; also the tearms of carving and sewing. An exact account of all dishes for all seasons of the year, with other a la mode curiosities. The third edition, with large additions throughout the whole work; besides two hundred figures of several forms for all manner of bake't meats, (either flesh or fish) as pyes, tarts, custards, cheesecakes, and florentines, placed in tables, and directed to the pages they appertain to. Approved by the fifty five years experience and industry of Robert May, in his attendance on several persons of great honour

May, Robert

London : printed for N. Brooke, and are to be sold by Tho. Archer at his shop under the Dyal of St. Dunstans Church in Fleet Street, 1671.

중앙도서관

전자자료게시

학술논문(e-Article)

전자저널(e-Journal)

전자책(e-Book)

문의하기

검색문의 510-1817, 1832

중앙도서관 3층 전산지원팀

부산대학교 도서관

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