The French cook : prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion: with the whole skill of pastry-work. Together with about 200. excellent receits for the best sorts of pottages, both in Lent, and out of Lent. Also a treatise of conserves, both dry and liquid, after the best fashion. The third edition. With an addition of some choice receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G.
- La Varenne, François Pierre de, 1618-1678
- Date:
- 1673
- Books
- Online
Online resources
About this work
Also known as
Cuisinier françois. English
Publication/Creation
London : printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673.
Physical description
40 unnumbered pages, 294 pages, 2 unnumbered pages
Contributors
References note
Wing (2nd ed.) L625A.
Notes
A translation of: François Pierre de la Varenne. Cuisinier françois.
With a preliminary advertisement leaf.
Dedication signed: Du. Fresne.
Reproduction of the original in the Henry E. Huntington Library and Art Gallery.
Reproduction note
Electronic reproduction. Ann Arbor, Mich. : 1999- (Early English books online) Digital version of: (Early English books, 1641-1700 ; 1761:28) s1999 miun s