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.

by

The French cook
François Pierre de La Varenne
Locate

My Reading Lists:

Create a new list

Check-In

×Close
Add an optional check-in date. Check-in dates are used to track yearly reading goals.
Today
Notes
Notes

Buy this book

Last edited by Open Library Bot
December 3, 2010 | History
Edit
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.

by

This edition doesn't have a description yet. Can you add one?

Publish Date
Publisher
Printed for Charles Adams
Language
English
Pages
297

Buy this book

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

Add another edition?

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

Community Reviews (0)

Feedback?
No community reviews have been submitted for this work.

Lists

This work does not appear on any lists.

History

Download catalog record: RDF / JSON
December 3, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page