An edition of The French cook (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 : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France

The second edition 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.

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The French cook
François Pierre de La Varenne
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Last edited by VacuumBot
August 9, 2012 | History
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An edition of The French cook (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 : with the whole skill of pastry work : together with a treatise of conserves both dry and liquid a la mode de France

The second edition 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.

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Publish Date
Publisher
Printed for Charles Adams
Language
English
Pages
297

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Subjects

Cookery, Early works to 1800, French Cookery
Edition Availability
Cover of: The French cook
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
1654, Printed for Charles Adams
Microform in English - The second edition 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.
Cover of: The French cook
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
1653, Printed for Charls Adams, and are to be sold at his shop ...
Microform in English

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Book Details

Edition Notes

Reproduction of original in the Bodleian Library.

Wing L625.

Available electronically as part of Early English books online.

Microfilm. Ann Arbor, Mich. : University Microfilms International, 1982. 1 microfilm reel ; 35 mm. (Early English books, 1641-1700 ; 1334:43)

Published in
London
Series
Early English books, 1641-1700 -- 1334:43.
Genre
Early works to 1800.

The Physical Object

Format
Microform
Pagination
[22], 297 [i.e. 287] p.
Number of pages
297

ID Numbers

Open Library
OL16778895M

Source records

bcl_marc record

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
August 9, 2012 Edited by VacuumBot Updated format '[microform] :' to 'Microform'; Removed author from Edition (author found in Work)
December 15, 2009 Edited by WorkBot link works
May 13, 2009 Edited by EdwardBot merge authors
September 26, 2008 Created by ImportBot Imported from bcl_marc record