The French cook : Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
- La Varenne, François Pierre de, 1618-1678
- Date:
- 1653
- Books
- Online
Online resources
About this work
Also known as
Cuisinier françois. English
Publication/Creation
London : Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet, 1653.
Physical description
29 unnumbered pages, 4-276 pages : illustrations
Contributors
References note
Wing (2nd ed.) L624.
Thomason E.1541[1].
Notes
A translation of: François Pierre de la Varenne. Cuisinier françois.
With engraved frontispiece.
Dedication signed: Du Fresne.
Annotation on Thomason copy: "May. 27.".
Reproduction of the original in the British Library.
With: Cheap riches, or, A pocket-companion / by Nathanaell Church. London : Printed for John Perry, 1654.
Reproduction note
Electronic reproduction. Ann Arbor, Mich. : UMI, 1999- (Early English books online) Digital version of: (Thomason Tracts ; 195:E1541[1]) s1999 miun s