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. /
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Author / Creator: | La Varenne, François Pierre de, 1618-1678. |
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Uniform title: | Cuisinier françois. English |
Imprint: | 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. |
Description: | [29], 4-276 p. : ill. |
Language: | English |
Series: | Thomason Tracts ; reel 195:E.1541[1] |
Subject: | |
Format: | Microform E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/6837401 |
Regenstein, 3rd Floor Microforms
Call Number: |
microfm DA410.T5 1977 reel 195:E.1541[1]
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c.1 | Available Loan period: standard loan Need help? - Ask a Librarian |