{"created":"2021-06-16T23:33:33.699917+00:00","id":"1796872","links":{},"metadata":{"$schema":"https://bib.rero.ch/schemas/documents/document-v0.0.1.json","adminMetadata":{"encodingLevel":"Minimal level","source":"RERO vsbcvs"},"bookFormat":["8\u1d52"],"contentMediaCarrier":[{"carrierType":"rdact:1049","contentType":["rdaco:1020"],"mediaType":"rdamt:1007"}],"contribution":[{"entity":{"$ref":"https://mef.rero.ch/api/agents/idref/273893068","pid":"10227293"},"role":["aut"]},{"entity":{"$ref":"https://mef.rero.ch/api/agents/idref/156606208","pid":"4176554"},"role":["bsl","prt"]}],"dimensions":["8\u00b0"],"editionStatement":[{"_text":[{"language":"default","value":"The second edition"}],"editionDesignation":[{"value":"The second edition"}]}],"electronicLocator":[{"content":"noteOnContent","type":"relatedResource","url":"http://www.mediatheque.ch/php/downloads/Mosimann/TB_15169_0025.pdf"}],"extent":"XX, 656 pages, [12] feuillets de planches","fiction_statement":"unspecified","identifiedBy":[{"source":"RERO","type":"bf:Local","value":"R009114153"}],"illustrativeContent":["illustrations"],"issuance":{"main_type":"rdami:1001","subtype":"materialUnit"},"language":[{"type":"bf:Language","value":"eng"}],"note":[{"label":"illustrations","noteType":"otherPhysicalDetails"},{"label":"The Anton Mosimann Collection of books and documents on European cookery and gastronomy / Editor/Text: Hans Weiss. - [Z\u00fcrich], 2012","noteType":"cited_by"}],"pid":"1796872","provisionActivity":[{"_text":[{"language":"default","value":"London : printed for G. G. J. and J. Robinson, Paternoster-Row, 1791"}],"place":[{"country":"xxk","identifiedBy":{"type":"IdRef","value":"027237249"}}],"startDate":1791,"statement":[{"label":[{"value":"London"}],"type":"bf:Place"},{"label":[{"value":"printed for G. G. J. and J. Robinson, Paternoster-Row"}],"type":"bf:Agent"},{"label":[{"value":"1791"}],"type":"Date"}],"type":"bf:Publication"}],"responsibilityStatement":[[{"value":"by Richard Briggs"}]],"summary":[{"label":[{"value":"49 BRIGGS, Richard. The English Art of Cookery, according to the Present Practice, being a Complete Guide to all Housekeepers, on a plan entirely new; consisting of thirty-eight Chapters ... with Bills of Fare for Every Month in the Year, neatly and correctly engraved on Twelfe Copper Plates. Second edition. London, G.G.J. and J. Robertson, 1791. XX, 656 pp., 12 engraved plates. Vicaire 116 - Bitting 60 - Oxford 115 First edition published 1788. There was an American edition printed in Philadelphia in 1792 as The New Art of Cooking, in ail the American editions the \"English\" in the title was replaced by \"New\""}]}],"title":[{"_text":"The English art of cookery : according to the present practice ; being a complete guide to all housekeepers, on a plan entirely new ... with bills of fare for every month in the year, neatly and correctly engraved on twelve copper-plates","mainTitle":[{"value":"The English art of cookery"}],"subtitle":[{"value":"according to the present practice ; being a complete guide to all housekeepers, on a plan entirely new ... with bills of fare for every month in the year, neatly and correctly engraved on twelve copper-plates"}],"type":"bf:Title"}],"type":[{"main_type":"docmaintype_book","subtype":"docsubtype_other_book"}]},"updated":"2025-02-11T23:13:40.646447+00:00"}