The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry

"The Compleat Cook" by W. M. is a detailed cookbook from the 1600s that showcases diverse recipes from Italy, Spain, and France, offering instructions on preparing meat, fish, sauces, and pastries. Beginning with a posset recipe and moving through boiling capons, the work presents many techniques that illustrate the rich and complex flavors favored centuries ago, providing a look into the sophisticated cooking of the time.