An edition of Il cuoco francese, que e insegnata la maniera di condire ogni sorte di vivande, e di fare ogni sorte di pasticcierie, e di confetti, conforme le quattro stagion dell'anno
(1703)
Il cuoco francese, que e insegnata la maniera di condire ogni sorte di vivande, e di fare ogni sorte di pasticcierie, e di confetti, conforme le quattro stagion dell'anno
by François Pierre de La Varenne
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Subjects
Early works to 1800, French Cookery, French Cooking| Edition | Availability |
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Book Details
Edition Notes
Pennell, E.R. My cookery books, p. 118-119
Westbury, R.M.T. Handlist of Italian cookery books, 1963, p. 130, #5.
Translation of Le cuisinier francois.
Signatures: $¹² A-R¹² S⁶.
Woodcut initial and tail pieces.
LC copy has inscription on front flyleaf: To Mrs. J. Pennell with kindest regards of Charles G. Leland, Florence, March 28, 1897. Entirely bound by the donor! A curious and very rare work from old sources. It contains valuable recipes in sweets, e.g. how to candy violets and other flowers. Adjoining leaf has pen and ink drawing of a hand holding a scroll with a legend signed C.G.L.
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| February 13, 2019 | Edited by MARC Bot | import existing book |
| February 5, 2019 | Created by MARC Bot | import existing book |