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. Written in French by Monsieur De La Varenne, clerk of the kitchen to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
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- 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. Written in French by Monsieur De La Varenne, clerk of the kitchen to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
- The French cook. The manner of making the broath for the feeding of all pots, be it of potage, first course or intercourse (middle service.)
- People / Organizations
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- Imprint
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London: printed for Charles Adams, at the Talbut neere St. Dunstans Church in Fleetstreet, 1654.
- Publication year
- 1654-1654
- ESTC No.
- R26048
- Grub Street ID
- 109406
- Description
- [24], 95, 106-297, [1] p., [1] leaf of plates ; 12⁰
- Note
- Frontis. = plate.
With numerous errors in pagination.