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 receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G.

All titles

• 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 receits grown in use amongst the nobility and gentry, by a prime artist of our own nation. Englished by J.D.G.
• Cuisinier franois. English

People / Organizations

• François Pierre de La Varenne (Author)

Imprint

London: printed for Thomas Dring, at the Harrow at Chancery Lane-end, and John Leigh, at the Blew Bell by Flying-Horse Court in Fleet-Street, 1673.

Publication year

1673-1673

ESTC No.

R213955

Grub Street ID

89291

Description

[40], 294, [2] p. ; 8⁰

Note

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

With a initial advertisement leaf.

Dedication signed: Du. Fresne.Citation/references Wing (CD-ROM, 1996), L625A