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. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil 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. Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

All titles

• 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. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil 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. Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
• Cuisinier franois. English

People / Organizations

• François Pierre de La Varenne (Author)
• Charls Adams ("printed for")

Imprint

London: printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet, 1653.

Publication year

1653-1653

ESTC No.

R11394

Grub Street ID

59685

Description

[29], 4-276 p. : ill. ; 12⁰

Note

A translation of: Franois Pierre de la Varenne. Cuisinier franois.

With engraved frontispiece.

Dedication signed: Du Fresne.

Annotation on Thomason copy: "May. 27.".