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 : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France /
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Author / Creator: | La Varenne, François Pierre de, 1618-1678. |
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Edition: | The 2nd ed. carefully examined and compared with the originall and purged throughout from many mistakes and defects, and supplyed in diverse things left out in the former impression with an addition of some choise receits of cookery lately grown in use amongst the nobility and gentry / by a prime artist of our owne nation. |
Imprint: | London : Printed for Charles Adams, 1654. |
Description: | 1 online resource ([22], 297 [i.e. 287] pages) |
Language: | English |
Subject: | |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11486929 |
Other authors / contributors: | I. D. G. |
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Notes: | Wing L625 Print version record. |
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