MARC record from Internet Archive

LEADER: 01899nam 2200349 a 4500
007 cr
008 971211s1793 enk s 000 eng
010 $alc07030531
035 $a(Leeds)b18175417
035 $a(UkLW)b21529449
041 1 $aengfre
043 $ae-fr---
091 $alc07030531
245 04 $aThe French family cook :$bbeing a complete system of French cookery. Adapted to the tables not only of the opulent, but of persons of moderate fortune and condition. Containing directions for choosing, dressing, and serving up all sorts of butcher meat, poultry, &c. The different modes of making all kinds of soups, ragouts, fricandeaus, creams, ratafias, comp©þts, preserves, &c. &c.--as well as a great variety of cheap and elegant side dishes, calculated to grace a table at a small expence. Instructions for making out bills of fare for the four seasons of the year, and to furnish a table with few or any number of dishes at the most moderate possible expence. Necessary for housekeepers, butlers, cooks, and all who are concerned in the superintendence of a family. Translated from the French.
260 $aLondon :$bPrinted for J. Bell,$c1793.
300 $a4 p.l., [iii]-xxiv, 342 p ;$c21 cm ;$c8vo.
500 $aAnon.
535 2 $aThis material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
535 1 $aThe University of Leeds Library.
650 0 $aCooking, French$xEarly works to 1800.
655 0 $aElectronic books.
710 2 $aUniversity of Leeds.$bLibrary.
759 $adigleeds.
759 $adigukmhl.
773 0 $aMedical Heritage LIbrary.
907 $a.b21529449
907 $a.b21529449
966 $lblspc$aCookery A$cFRE
966 $lblspc$aCookery A$cFRE
966 $lblspc$aCookery A$cFRE
902 $a130723
998 $adigi$b22-10-14$cm$dv$en$feng$genk$h4$i0