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.

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Cover of: The French cook by François Pierre de La Varenne
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Last edited by MARC Bot
November 4, 2020 | 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

  • 0 Ratings
  • 3 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
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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Previews available in: English

Subjects
Early works to 1800, French Cookery, French Cooking
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 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.
Libraries near you: WorldCat
Cover of: The French cook
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

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Book Details

Edition Notes

Dedication typesigned: DuFresne.

First English edition was published in 1653 (Wing L624).

Head-pieces; initials.

Signatures: A⁸ a⁸ b⁴ B-T⁸ V⁴ (b4 folded to precede A1).

Cagle, W.R. A Matter of taste, no. 818

Wing (2nd ed.), L625A

Translation of: Le cuisinier françois by F.P. de La Varenne, Paris, 1651, cf. Cagle.

Published in
London

Classifications

Library of Congress
TX707 .F7 1673

The Physical Object

Pagination
[40], 294, [2] pages
Number of pages
294

ID Numbers

Open Library
OL37822734M
Internet Archive
frenchcookprescr00lava
OCLC/WorldCat
7701356

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Download catalog record: RDF / JSON
November 4, 2020 Edited by MARC Bot import existing book
March 28, 2020 Edited by Camillo Pellizzari merge authors
December 4, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page