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 sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion

The third edition, with an addition of some choice receipts grown in use amongst the nobility and gentry by a prime artist of our own nation.

by François Pierre de La Varenne

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April 19, 2022 | 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 sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion

The third edition, with an addition of some choice receipts grown in use amongst the nobility and gentry by a prime artist of our own nation.

by François Pierre de La Varenne

★★★★★ 5.0 (1 rating) ·
3 Want to read
1 Have read

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Publish Date

1673

Publisher

Printed for Thomas Dring, at the Harrow at Chanceery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Court

Language

English

Pages

294

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WorldCat

Buy this book

Previews available in: English

Edition	Availability
1 The French cook: prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion 1673, Printed for Thomas Dring, at the Harrow at Chanceery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Court in English - The third edition, with an addition of some choice receipts grown in use amongst the nobility and gentry by a prime artist of our own nation.	aaaa Read Listen
2 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 skill 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 1653, Printed for Charles Adams ... in English	zzzz Locate

Edition

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The French cook: prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauce, either to procure appetite, or to advance the power of digestion : with the whole skill of pastry-work : together with about 200 excellent receits for the best sorts of pottages, both in Lent, and out of Lent : also a treatise of conserves, both dry and liquid, after the best fashion

1673, Printed for Thomas Dring, at the Harrow at Chanceery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Court

in English - The third edition, with an addition of some choice receipts grown in use amongst the nobility and gentry by a prime artist of our own nation.