Concept
Cooking, French - Early works to 1800
Catalogue
- Books
- Online
The English and French cook : 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.
Date: 1674- Books
A complete system of cookery. In which is set forth, a variety of genuine receipts / collected from ... experience under ... Mr. de St. Clouet, sometime since cook to His Grace the Duke of Newcastle ... To which is added, a true character of Mons. de St. Clouet.
Verral, William.Date: 1759- Books
- Online
The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces ... : also the preparation of all herbs and fruits ... : together with a treatise of conserves, both dry and liquid ... : with an alphabeticall table explaining the hard words and other usefull tables / written in French by Monsieur De La Varenne ... ; and now Englished by I.D.G.
La Varenne, François Pierre de, 1618-1678Date: 1653- Books
- Online
The compleat cook: or, the whole art of cookery : 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.
Date: 1694- Books
- Online
A complete system of cookery. In which is set forth, A Variety of genuine receipts, collected from several Years Experience under the celebrated Mr. de St. Clouet, sometime since Cook to his Grace the Duke of Newcastle. By William Verral, Master of the White-Hart Inn in Lewes, Sussex. Together with an Introductory Preface, Shewing how every Dish is brought to Table, and in what Manner the meanest Capacity shall never err in doing what his Bill of Fare contains. To which is added, A true Character of Mons. de St. Clouet.
Verral, William.Date: MDCCLIX. [1759]