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. /

Similar Items

• The French cook : prescribing the way of making ready 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 /
  by: La Varenne, François Pierre de, 1618-1678
  Published: (1653)
• 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. /
  by: La Varenne, François Pierre de, 1618-1678
  Published: (1653)
• 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 /
  by: La Varenne, François Pierre de, 1618-1678
  Published: (1653)
• 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 /
  by: La Varenne, François Pierre de, 1618-1678
  Published: (1965)
• 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 /
  by: La Varenne, François Pierre de, 1618-1678
  Published: (1654)